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Limoncello

21 years ago

Does anyone know where I can purchase a bottle of this online? I need it shipped to the US. All of the sites I have found only ship to Europe, and I have yet to find it in a liquor store. I guess there is no demand for it here. I've seen recipes that call for seeping lemon pulp in vodka, but I'd rather have a bottle of the real thing. Thanks for any help.

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Comments (12)

marie827
21 years ago
usually on-line retailers have restrictions as to what states they can ship to.

here's one but not sure you could use them. . .

good luck!

-marie

Here is a link that might be useful: limoncello at www.bevmo.com
Sunny66
Original Author
21 years ago
Thanks Marie! That is exactly what I was looking for. Unfortunately, they only ship liquor to California so I am not able to order. I have ordered liquor from other countries with no problems, but maybe there are more restrictions when shipping state to state, who knows. Well, I'll keep looking!
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I am responding to some of the questions about limoncello, as far as color and aging time. I have traveled to Italy every year since childhood to visit family and friends and I have been experamenting with limoncello for quite a few years, both on my own and with advice from my Italian relatives. The color of your homemade limoncello is largely dependent on the type of lemon you are using. Lemons grown in Italy, particulary in Southern Italy are a much brighter yellow in color than lemons we are likely to buy at our local grocery store or farm market here in the States. Any of you who have ever been to Italy will surely agree that the Italian lemons from the Napoli region, where limoncello became famous, are not only brighter in color than most lemon varieties but are also two to three times the size of an average lemon. Keep in mind also that many of the off the shelf brands we buy here in the US or even some in Italy, surely some food coloring has been added to enhance the color a bit. In regards to aging, I was always a believer that once the lemon zest lost its color, it was ready to proceed to the next step. However, my aunt in Italy said the paleness of the zest only affects the color, and it is the oils in the zest that affect the flavor. My aunt leaves the zest in the alcohol for approximatelt one month, she then strains the zest out of the alcohol and adds the sugar/water mixture and then lets it rest again together for about ten days, she then bottles and puts in the freezer. I have gotten various tips from many other relatives in Italy and what I have come to realize is that there is no set way to make limoncello, you have the basic principles and you then experament from there until you achieve an end product that is to your liking. On a final note I would however say that authentic limoncello is made with grain alcohol and not with vodka, not that I am against using vodka, but in the tradition of keeping limoncello pure to its roots I always recommend that people use the grain alcohol, the vodka is a bit unbalanced, where the grain alcohol gives you the slight tartness of the lemon, the sweetnees of the sugar add mixture and the kick of the alcohol. Hopefully i was a bit helpful!
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There's several recipes posted on the Internet. The version I make takes about a month or so to make, you could try doing it in less time. I also use less sugar/water than most of the recipes.
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Andy, Thanks to you and other GWers, my first lot of limoncello is in a jar in the pantry. And I zested an additional 1 1/2 dozen lemons with my swivel zester/peeler to freeze the "twists" for my pre-dinner help-me-through-the cooking martinis. Then I juiced all 2 1/2 dozen lemons (and the two limes) and have the first batch of juice freezing in an ice cube tray. This will take a while--at least two more, maybe three, trays to go. Then they get dumped into a bag and are wonderful for summer lemonade. Not sure what I will use them for come cool weather. (I DO love the Breville citrus juicer. One of my better toys. So quick and so very little waste.) I used a microplane zester on the limes, which I could not peel with my swivel zester blade thingee without getting white pith. The zester I use has a catch basin and is another of my favorite kitchen tools. I linked it below. A really nice toy. I have others I bought before I found this one, but they just sit in the drawer. This is the go-to microplane for me. Thank you SO much for your help and the link to your blog. I will look forward to your future posts on GW, including the one about your triple-berry non-cello cello. Sandra Here is a link that might be useful: Lee Valley Zester and catch basin This post was edited by Bellsmom on Thu, Aug 29, 13 at 20:35
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I make my own cake mixes. Here's the recipe I use for a yellow cake mix. Note, I use powered eggs, organic powdered butter and organic powdered milk so all I have to add is water and vanilla. But, if you're not planning on storing the mix that, of course, is not necessary. HOMEMADE YELLOW CAKE MIX Replaces 1 (16- to 18-ounce) box yellow cake mix 1 cup all purpose flour 1 cup whole wheat pastry flour 1 1/2 cups sugar 4 teaspoons baking powder 1 teaspoon salt 1/2 cup plus 2 tablespoons butter, softened Natural Yellow Cake 1 recipe Natural Yellow Cake Mix (see above) 2 eggs 1 cup milk 1 teaspoon vanilla extract Method For the cake mix, put flours into the bowl of a food processor. Add sugar, baking powder and salt and process until blended. Cut butter into 4 or 5 chunks, then add to flour mixture and pulse until completely incorporated. For the yellow cake, preheat oven to 350ÃÂ°F. Butter and flour a 9- x 13-inch cake pan or two 8-inch round cake pans; set aside. Transfer cake mix to large mixing bowl, then add eggs, milk and vanilla and beat with an electric mixer on low speed for 1 minute. Increase speed to medium high and beat for 2 minutes more, scraping sides of bowl occasionally. Transfer batter to prepared baking pan(s). For a 9- x 13-inch cake, bake for 40 to 50 minutes, or until done when tested with a toothpick. For two 8-inch cakes, baking time may shorten, so check after 25 to 35 minutes. Set cakes aside to cool for about 10 minutes, then remove them from the pans and set aside on wire racks to cool completely. Frost cakes, if desired. Just add a bit of lemon juice and lemon jest. I don't use pudding in my cakes so unsure about how to add that ingredient? /tricia
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marie827
21 years ago
how about this one? they have one listed under "liquers". Pallini is the brand.

-marie

Here is a link that might be useful: liquor on-line
Sunny66
Original Author
21 years ago
Thanks again for your help. It looks as though they will ship to Washington, so I think it will work! I am going to try to order some today.
naughtykitty
19 years ago
They sell Limoncello at Trader Joe's herre in California. Perhaps they will ship to you.....
kudzu9
18 years ago
I like lemoncello, but am too cheap to pay those prices. Does anyone have a link for a good recipe?
skivino
18 years ago
They sell Limoncella in the state (liquor) stores here in PA. They ship natiowide so I believe.
spewey
18 years ago
It's in the liquor stores here as well. Maybe you should try some additional stores.

It's hard to find an authentic recipe, because most limons in this country are bought up to make Sprite, but here is a recipe that uses lemons. Note it takes 80-90 days to prepare.

Here is a link that might be useful: Limoncello recipe
Bizzo
18 years ago
hmmmm I buy it in my liquor store. I did so in MI, and I've done so in CT. And M&D have bought it in OH, and FL. If your liquor store doesn't carry it, I bet they can get it for you.
mmike
15 years ago
I have bought some very good bottles of limoncello on this italian web site WWW.SORRENTOMALL.COM

they ship also to USA !

Here is a link that might be useful: www.sorrentomall.com
lightlystarched
15 years ago
Spewey - Um, there's no such thing as a "limon". It is Italian for lemon and is pronounced lee-moan. Sprite uses lime and lemon juice and made up "limon" ("lie-man") to describe the taste.

Real limoncello uses lemons from Capri, but lisbon lemons work too. Use a peeler to get the zest off the lemons. Put zest in vodka for 2-3 months, strain out and add sugar syrup. I've made gallons and gallons of this stuff. You can even make it sugar free with liquid Splenda.
nantinki
15 years ago
http://www.isavo.org/food/a/alcbev.htm

they are all there and fun to make! I usually make all the lemon based at one time and when lemons are on sale.
Nantinki

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