Limoncello: Italy’s Favourite After-Dinner Drink (and How to Make Your Own)

Few drinks say Italy as quickly as a small, ice-cold glass of limoncello. It is bright yellow, sweet, intensely lemony and traditionally served at the end of a meal. It looks like a holiday souvenir, but limoncello has a real place at the Italian table.

Here is what limoncello is, where it comes from, how to serve it, and a simple recipe if you want to make your own.

What Is Limoncello?

Limoncello is an Italian lemon liqueur made by steeping lemon zest in strong neutral spirit, then sweetening the infusion with sugar syrup. There is no juice in a traditional recipe. The flavour comes from the oils in the zest, which is why the best versions taste fragrant and sharp rather than sour.

It is typically drunk in small measures, served very cold, and it is usually somewhere around 25 to 30 per cent alcohol when bought ready-made. That makes it a sipping drink rather than a long one.

Where Does Limoncello Come From?

Limoncello is most closely linked with southern Italy, particularly the Sorrento peninsula, the Amalfi Coast and the island of Capri, where large, fragrant lemons grow. The Sorrento and Amalfi Coast lemons both have protected geographical status, which is why you will often see those names on good bottles. Several places claim to have invented it, and the exact origin is argued over.

What nobody argues about is the lemons. The oils in the zest of fragrant coastal lemons are what give limoncello its character.

How to Drink Limoncello

The classic way is simple: straight from the freezer, in a small chilled glass, after dinner. It is a digestivo, meant to round off a rich meal rather than start one. Sip it slowly.

A few other ways work well:

• Over dessert: a little poured over vanilla ice cream or gelato.
• With fizz: a measure topped up with Prosecco and soda for a simple spritz.
• In a cocktail: as a lemony note in a long drink with sparkling water and mint.

How to Make Homemade Limoncello

Homemade limoncello is easy, but it takes patience. The timings below are typical rather than fixed, and the result will be a little lighter than commercial bottles.

You will need:

• 8 unwaxed lemons (or scrubbed well if waxed)
• 500ml strong vodka or neutral spirit
• 400g caster sugar
• 500ml water

Method:

1. Wash the lemons and peel off only the yellow zest in wide strips. Leave the white pith behind, because it is bitter.
2. Put the zest in a large clean jar, pour over the spirit, seal it and leave it somewhere cool and dark for around a week to ten days, shaking occasionally. Some people leave it up to four weeks.
3. Heat the sugar and water gently until the sugar dissolves, then let the syrup cool completely.
4. Strain the infused spirit into the cooled syrup, stir, then bottle.
5. Rest the bottles for a week or two, then keep them in the freezer and serve very cold.

Use unwaxed lemons if you can. If you cannot, scrub them under hot water first.

What Makes a Good Limoncello?

A good limoncello tastes of lemon zest rather than sweetness. The colour should be a bright, natural yellow, and the aroma should be fresh and floral rather than sugary. If the first thing you notice is syrup, the balance is off.

A slight cloudiness is not a fault, because the lemon oils can make the drink look hazy when it is cold. What matters is that it tastes clean and lemony, not harsh.

A Few Tips for Homemade Limoncello

A sharp vegetable peeler makes removing the zest much easier, and leaving the pith behind is the single biggest factor in avoiding bitterness. Strain the infused spirit through muslin or a fine sieve so the bottles stay clear, and label them with the date.

Made with 40 per cent vodka, this recipe lands somewhere in the high teens to low twenties for alcohol by volume, which is a little lighter than most shop-bought bottles.

Limoncello and Other Italian Digestivi

Limoncello belongs to a family of after-dinner drinks. Amaro is bitter and herbal, and grappa is a clear, strong spirit distilled from grape pressings. Each has its own role, and Italians often choose according to mood and meal.

If you like the idea of finishing a meal with something small and strong, it is worth trying a few. Our guide to pairing wine with Italian food is a good companion.

Where Divino Fits In

We should be clear: limoncello is not on Divino’s current drinks list, so we will not claim it is. Our digestivo is grappa, with a selection that includes Nardini, Poli and Tignanello, as well as a house grappa. If you would like to finish a meal with something Italian and strong, that is where to look.

For something sweet, our dessert menu is a good place to start, and our guide to the authentic tiramisu recipe tells the story of one of the classics. The vaulted cellar at 5 Merchant Street is a pleasant place to linger over both.

Book a Table

If you would like to end an evening Italian-style, book a table at Divino and ask the team what they would recommend as a digestivo. You can also call us on (0131) 225 1770. Please enjoy alcohol responsibly.

Frequently Asked Questions

What is limoncello made from?

Lemon zest steeped in strong neutral spirit, then sweetened with sugar syrup.

How strong is limoncello?

Shop-bought limoncello is usually around 25 to 30 per cent alcohol. Homemade versions are often lighter, depending on the recipe.

How do you drink limoncello?

Very cold, in a small glass, after dinner. It can also be served over ice cream or topped with Prosecco.

Does limoncello need to be kept in the fridge?

It is best kept cold. Many people store it in the freezer and serve it straight from there.

Does Divino serve limoncello?

It is not on our current drinks list. We serve grappa as a digestivo, so ask the team what is available.