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Limoncello
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Homemade limoncello
Limoncello [limon'tʃɛlːo] is a
lemon liqueur produced in
Southern Italy, mainly in the region around the
Gulf of Naples, the
Sorrentine Peninsula and the coast of
Amalfi and islands of Procida,
Ischia and
Capri, but also in
Sicily,
Sardinia,
Menton in
France and the
Maltese island of
Gozo. It is made from
lemon rinds,
alcohol,
water, and
sugar. It is bright yellow in color, sweet and lemony, but not sour since it contains no lemon juice.
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[edit] Production
Unlike many other liqueurs, limoncello is easy and inexpensive to produce, requiring only sugar, water, lemon zest, alcohol, and time to mature. Homemade limoncello often has a stronger, more pronounced lemon flavor than brands sold in stores. To do this, pure 96% alcohol must be used and it should be diluted only after extraction, as 40% vodka does not extract all the oil flavors from the peel.
Different varieties of lemon are used to produce different flavors. The variety of lemon used is usually dictated by
region, the lemons of
Amalfi and
Sorrento producing a particularly pleasant limoncello. Various alcohols can be used to give varying flavors.
Grappa is sometimes used, as is refined pure alcohol<sup class="noprint Template-Fact">[
citation needed]</sup>. A more refined alcohol maximizes the lemon flavor, whereas darker alcohols add complexity. Higher quality sugars used in the infusion process create a sweeter liqueur.
[edit] Serving
Limoncello is traditionally served chilled as an after dinner
digestivo. Along the
Amalfi Coast, it is usually served in small ceramic glasses themselves often chilled, the Amalfi coast being a center of both ceramic and limoncello production. This tradition has been carried into other parts of Italy.
[edit] Limoncello outside Italy
Limoncello is common in Italy but has only recently become popular in other parts of the world. Restaurants in the
United States, the
United Kingdom,
Australia, and
New Zealand are increasingly offering limoncello on their beverage and dessert menus. It is an increasingly popular ingredient in
cocktails, as it imparts a strong lemon flavor without the sourness or bitterness of actual lemon juice.
Limoncello gained a measure of notoriety in America on
29 November, 2006, when actor
Danny DeVito appeared on the television show
The View apparently still drunk from consuming limoncello the night before with his friend
George Clooney. Said DeVito, "I knew it was the last seven limoncellos that was going to get me."
[1] On
30 April, 2007, DeVito announced the launch of his own line of limoncello.
More publicity for limoncello was gained when pop singer
Avril Lavigne mentioned in numerous interviews in the beginning of [2007] that she not only wrote the song "I Can Do Better" (appearing on her The Best Damn Thing third record) while intoxicated after consuming half a bottle of limoncello, but she also recorded the song drunk. She even mentions the affair in the song's second verse: "I will drink as much limoncello as I can, and I'll do it again and again."
[2]
[edit] Similar liqueurs
There are a number of similar liqueurs produced within and outside of Italy. Some are slight variations, some use lemon juice as well, and some use other citrus fruits. These include Limoncino, Limonello, and Limonetta or even Crema di Limoncello which is made with milk, or milk products, to give a creamy texture. Also common is a liqueur made in the same fashion, but using
Mandarin oranges, called
mandarino; as well as a
ginger liqueur called
zenzerino.