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Limoncello

24 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
24 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
24 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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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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marie827
24 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
24 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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