Limoncello is one of the most famous Italian liqueurs, often associated with the Amalfi Coast even if it is produced all over Italy.
Limoncello is made by infusing ripe and beautiful lemon’s zest grown under the Amalfi coast sun in pure alcohol and the Morelli brothers follow a recipe that has been handed down from the beginning of the 19th century, generation to generation, in the family.
This limoncello is obtained leaving the zest of the Amalfi lemons to macerate in pure alcohol for several days until the colour and flavours are released, water and cane sugar are then added and the result is a limoncello with an abv of 32 degrees, much higher than the majority of limoncello found in supermarket shelves, that can be kept in the freezer and enjoyed very chilled because it won’t freeze. Lower alcohol content not only means that the limoncello will freeze if kept in the freezer but also a lower production cost and possibly flavouring instead of real lemon and higher sugar content.
A good limoncello is well-balanced, the sweetness balances the acidity of the lemons, a good limoncello should not be overly sweet and ideally made with real lemons, like this by the Morelli brothers.