Members of our Italian tour group fell in love with this intriguing lemon liqueur when we travelled along the Amalfi Coast, a prime lemon growing region. Imagine my delight to find a recipe for Limoncello in the June edition of the New Zealand Gardener magazine waiting for me on my return from Italy. It is a pretty potent brew that uses grappa or vodka as the base, so be sure to drink in moderation.


●  Zest of 1 lemon ('Meyer' is perfect)

●  500mls grappa or vodka

●  200gms sugar

●  A few drops of lemon juice

●  500mls water


Place the lemon zest in a clean glass jar and add the grappa or vodka. Place the jar in a dark cupboard and leave for one month. When the month is up, place the sugar, lemon juice and water in a saucepan and bring to the boil to dissolve the sugar completely. Add the syrup to the grappa or vodka and store for one more month. Filter the liquid through a muslin cloth and pour into a bottle.

Store Limoncello in the fridge and serve cold after meals or on hot summer evenings.

Recipe as printed in NZ Gardener June 2006 edition.
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