Limoncello is a classic summertime drink synonymous with the Amalfi coast, where citrus (and relaxation time) are famously abundant. While making a perfect Limoncello requires a little foresight — you’ll want to set aside at least a month of steeping time — the result is a refreshing, brightly colored drink that’s perfect for enjoying as an aperitif, or in place of dessert during those sweltering, oven-free days of summer.
This limoncello recipe comes from New York City’s Italian hotspot Don Angie, which you may know for its iconic rolled lasagna, or towering chrysanthemum salad. While many limoncello recipes (as well as other ‘cellos, which can be made with grapefruits, tangerines, or oranges) call for fruit zest that is steeped in alcohol, strained, and mixed with simple syrup, this balanced take also adds in fruit juice to balance out some excess sweetness that can make the drink overpowering or cloying for some.
To make limoncello, you’ll need a high-proof grain alcohol — vodka works especially well — which helps extract that tart, slightly sweet lemon flavor from the citrus. If Meyer lemons are in season, you can use them to make for an especially sweet variation of the drink. For a creamy, indulgent riff that walks the line between lemon posset and limoncello, add ¾ of a cup of heavy cream and stir well.
Once you’ve made a batch of limoncello, you can store it in the freezer indefinitely. We’re big fans of decanting into smaller bottles and enjoying in the chillier months, when summer seems impossibly far away. –– Oset Babür-Winter