Limoncello

Some of the fondest memories of my young life include evenings spent with family and friends dining by candlelight for hours at Cecilia’s farm in Southern Italy. A true Baroness and always gracious hostess, ever-enterprising Cecilia turned her water buffalo (as in mozzarella di bufala) estate into a thriving agriturismo, or farm-inn. I was fortunate enough to be taken to this magic place by Arthur Schwartz, New York’s original “Foods Maven” when I was working as his assistant and he started his seasonal cooking school there. Each evening guest from all over trickle into the inn’s converted horse stable, pour themselves a glass of the local Falangina or Algianico, and reveal how they spend their day touring the nearby ancient ruins or simply lounging by Cecilia’s beautiful pool. In this unpretentious atmosphere, friendships form easily. Whatever is being served will be local, with most of it being grown and produced on the farm. You can always count on starting with a boccocino or two of mozzarella made that very morning from the milk of the buffalo you see from your bedroom window. You can bet your last sip of the night will be a chilled shot of limoncello, most likely made by Cecilia herself. Below I share Arthur’s fail-proof recipe for limocello. It’s as simple as can be, will surely impress your loved ones, and makes great gifts.

 

Limoncello

(adapted from “Naples at Table” by Arthur Schwartz)

 

2 pounds very fresh lemons, about 10, washed

1 liter grain alcohol, such as Everclear

6 cups water

2½ cups sugar

 

Peel the lemons with a swivel-bladed peeler, being careful not to include much of the white pith which will give a bitter aftertaste.

 

Put the zests into a jar large enough to hold them and a liter of alcohol. Pour the alcohol over the zest and cover tightly. Let rest in a cool, dark place shaking a couple times a day for 3 to 4 days. When the lemon zests are pale and crisp like parchment, you’ve extracted all their oil.

 

Prepare a sugar syrup in a large pot or Dutch oven by combining the sugar and the water over medium heat. Cook, stirring occasionally until the syrup just comes to a simmer. Allow to cool to room temperature.

 

Strain the lemon-flavored alcohol into the pot of cooled sugar syrup through a strainer fitted with a few layers of cheesecloth. Stir with a wisk to fully incorporate. Funnel into as many containers as needed. Since this recipe makes about 2¼ to 2½ liters, plan accordingly.

 

Ready immediately, but best served well-chilled from the freezer.

 

NOTES: You can use any citrus you’d like. I’ve successfully made ‘cellos from limes and grapefruits, using the same amout of fruit listed here. If you use a sweeter fruit such as orange or clementine, expect a much sweeter result, or adjust the amount of sugar down.

 

This recipe does not require any of the juice from the fruit you use. I like to juice the fruit (AFTER peeling), pour into ice cube trays, freeze, and store in gallon freezer bags for later use.