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Limoncello

23 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
23 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
23 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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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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Those do sound good and I would like them lemon, orange or I would probably have to try them raspberry too (chambord springs to mind) since almond and raspberry is one of my favorite combinations. And Lisa is Liquor 43 the same as Cuarenta y Tres? We love that stuff! Alexa
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Here is the recipe I was thinking of making. I think I'll look for another recipe that is similar but without limoncello. Thanks for your suggestions! LIMONCELLO CHEESECAKE SQUARES (Giada De Laurentiis) Ingredients: Nonstick cooking spray 8 ounces purchased biscotti 6 tablespoons (3/4 stick) unsalted butter, melted 3 tablespoons grated lemon zest 1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature 2 (8-ounce) packages cream cheese, at room temperature 1 1/4 cups sugar 1/2 cup limoncello liqueur*, store bought or homemade 2 teaspoons vanilla extract 4 large eggs, at room temperature Directions: Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed. Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold). Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
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Comments (28)
dchall the base of limoncello is alcohol. If the dessert was cooked properly, the restaurant cooked out the alcohol. So the dessert is non-alcoholic, but they almost certainly used alcohol for limoncello. All the alcohol does is extract the oils from the peel of the fruit, and disperses it into liquid form. It's the same with dishes cooked with beer or wine. You cook out the alcohol if you just want to add the base flavors to the dish. All that said, you need to be able to like the drink to make it yourself, or you won't get the right balance of oil/sweetner for your taste to cook with! Oh and BTW I can pretty much guarantee the North End Bostonians, or "Little Italy" use straight up limoncello in the non-alcoholic dessert. ;)
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marie827
23 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
23 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
21 years ago
They sell Limoncello at Trader Joe's herre in California. Perhaps they will ship to you.....
kudzu9
21 years ago
I like lemoncello, but am too cheap to pay those prices. Does anyone have a link for a good recipe?
skivino
21 years ago
They sell Limoncella in the state (liquor) stores here in PA. They ship natiowide so I believe.
spewey
21 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
20 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
18 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
18 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
17 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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