Homemade Limoncello

As I mentioned a few months ago, we visited a farm in Sorrento, Italy this past summer where they made their own mozzarella. Not only did they make their own cheese, but they also made their own Limoncello. In fact, according to my husband, it was the best he's ever tasted. So we brought home two bottles of it and now...it's gone. I have since purchased three different kinds at our local liquor store and even though they were all made in Sorrento, none of them tasted like the kind we bought from La Sorgente Farm. I even tried to see if they had a website, but apparently we're not alone. I found out through some comments on Trip Advisor that they don't publicize their products to keep demand low. I guess shipping some to NJ would be out of the question. So, I did the next best thing...I made some myself! I did a little research online and they all called for the same 4 ingredients though some used Everclear instead of vodka. This is REALLY easy to make but you have to be patient because it needs some time to ferment. The end product was a hit and even better when you keep it in the freezer. Now I can cook with as much Limoncello as I want (YEAH!) because I can just make more! This would also make a nice, unique gift for that special someone on your list who has everything. 

Homemade Limoncello
2c. Quality Vodka (I used Kettle One)
2 Lemons, zest only
1 1/4 c. Water
1 c. Granulated Sugar


In a glass bottle or jar that can be sealed air tight, add 1 cup of the vodka and the lemon zest. Seal the bottle/jar and let sit for 5 days. On the fifth day, make the simple syrup. In a small saucepan, add the water and sugar. Whisk together until all of the sugar has dissolved. Remove from heat and let cool. Once cooled, add the syrup to the vodka and lemon mixture and add the remaining 1 cup of vodka . Seal the bottle/jar once again and let it sit for another 4 days. Strain out the lemon zest with a small strainer or cheesecloth. Add the mixture to a decorative bottle. Makes 3 cups. Best when served chilled. 


Here are some pictures from our time in beautiful Sorrento~Enjoy! 

Limoncello Strawberries with Fresh Basil

I love fresh strawberries and eat them year-round. So when I went to the market and purchased a fairly large container of them, I couldn't wait to dig in. Days went by and I had tucked them so far in back of my refrigerator that I completely forgot about them.  And if your home is like mine, if I personally do not clean and cut them up when I get them, no one else will take it upon themselves to do it and I wind up throwing it away. So before they went bad, I decided the only way they were all going to be eaten (and quickly) is if I made a dessert out of them; preferably one that wasn't too complicated.

I washed them, threw in some basil, lemon zest, Limoncello (that fabulous lemon liquor that  we purchased from the farm in Sorrento, Italy where we visited last month), and Blue Agave syrup. Blue Agave syrup is sweeter than sugar and has a thinner consistency than honey. I had never used it before and wanted to try it out to see if there was a difference. It was sweet but what I also learned that while it has pretty much the same nutritional value as sugar, it doesn't cause a spike in blood sugar like regular sugar does. The combination of all of the flavors was refreshing and needless to say, the entire container of strawberries disappeared!

Limoncello Strawberries with Fresh Basil
2 pts. Fresh Strawberries, stems removed and rinsed
Zest of 1 Lemon
1 1/2 Tbsp. Fresh Basil, chopped
2 Tbsp. Blue Agave Syrup
2 Tbsp. Limoncello


Remove stems and slice strawberries. Add the lemon zest, basil, agave syrup and Limoncello. Gently stir together until all of the strawberries are well coated. Chill. Serves 4.


Enjoy!