How traditional Limoncello is Made on the Amalfi Coast (Video & Recipe)

Limoncello, one of the most popular Italian beverages, is an intensely lemon-flavored liqueur with a bright yellow color and fine aroma, mostly produced in Sorrento, the Amalfi coast, and the island of Capri as these areas offer the perfect soil and weather conditions to grow high-quality lemons. In fact, the production of this drink is very popular in Campania using Sorrento lemons (variety femminello) or variety Sfusato of Amalfi. Following Limoncello's popularity in Italy, the United States also began producing limoncello, using California lemons that account for 90% of national production.

Limoncello was first made in the early twentieth century and ever since has become synonymous with summer and sunshine on the Italian Riviera.  Hailing from the Campania region of southwestern Italy, this liqueur was one of the most classic, homemade liqueurs and part of family traditions and dinner rituals.


Limoncello is made ​​from lemon zest, water, alcohol, and sugar. This sweet and slightly sour beverage is traditionally served chilled as an after-dinner digestif.

In the following video, Claudia Romeo of Food Insider travels to Vietri, a beautiful Amalfi Coast city known for producing massive Amalfi lemons, showing us how the best Limoncello is made.

If you want to make your own limoncello, you will need:

10 organic lemons
1 liter vodka
3 cups sugar
4 cups distilled or filtered water
Enough sealable bottles or jars to fill 2 liters of liquid

First, thoroughly clean the lemons. Then with a grater, grate all the lemons, pour the zest into a large jar and drizzle with a liter of vodka. Store the container at room temperature for a week to infuse vodka. In a saucepan, mix the sugar and water and let them boil for 15 minutes without stirring. The mixture should become thick and syrupy. Allow to cool completely before stirring in the infused vodka. Distribute the mixture in sealed jars or bottles and close tightly. Store the mixture for two weeks at room temperature. After two weeks your Limoncello will be ready to be served! Tip for greater flavor enjoyment: Place the jars in the freezer until very cool before serving the drink.