“Sorrento” and “Limoncello” are interchangeable concepts. Outside of Sorrento, only groves in neighboring Capri are accepted to create this specialty liqueur. You should not buy it outside of Campania. Even Pompeii boasts a mural celebrating the Sorrento Lemon. Locals are fiercely proud of their limoncello, and you can purchase it on every street corner.
The terraced lemon groves in Sorrento have been organically cultivated for generations, surrounded by fencing and protected with overhead canopies and 60% of the harvest is reserved for making limoncello. Lemons are hand harvested when they turn from green to yellow: they never touch the ground. Once harvested, they are carefully cleaned, then kept away from human touch thereafter because limoncello is made from peel. The thick, intensely perfumed peel is distilled in vodka or Everclear, with a little sugar syrup added towards the end, completing up to a three month long process.
A shop owner gave us a brief education, showing us how to read the labels for quality limoncello. The bottle must have the Sorrento seal, and the ratio of lemon to alcohol should be high. 30% alcohol is acceptable, less is for the tourists, and 33% is ideal.
It is served chilled in a shot glass at the end of a meal as a digestive or as an aperitivo.
If you linger at all in a shop, you will be plied with samples. The limoncello speaks for itself.
The rest of the lemon is put to good use: you can buy lemon cookies, lemon candy, lemon balsamic glaze, lemon chocolate, marmalade…and don’t forget the complimentary kitchen baubles. After a few samples, it feels perfectly reasonable to pack it all up and bring the happiness home with you.
It smells and tastes like lemon candy with a tart kick beneath it. It makes you think of sunshine, bright blue ocean water, and good friendships. This is something you drink together, adding a sparkle to great conversation.
After we came home with our bottle, I went out to check our Meyers Lemon Tree. Sure enough, it’s cycling into bloom, with little green lemons being born on the branches. Winter in SoCal is citrus season. Now, my research informs me that the only other place – in the world – you can cultivate a real honest-to-goodness Sorrento Lemon Tree is right here in San Diego. The lemons are here, if you look hard enough. I am not at all surprised. We may not be volcanic, but as I told you earlier, a lot of Italy sure feels like home.
I’ve never made limoncello but there are plenty of recipes online. I’ve gathered some of them together for us, below. If you have experience in the process, I’m interested in hearing about it.
For now, we will focus on our Italian treat and have you all over for sharing.
From Sorrento Food Tours, Recipe #1
From Nonna’s kitchen, Recipe #2
From allrecipes (worth reading all the comments), Recipe #3
From Genius Kitchen, Recipe #4
And another from The Chew, Recipe #5
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