Limoncello liquor


Due to the abundance and quality of its lemons, Sicily is one of the best producers of limoncello. Liqueur with a sweet taste and intense aroma, with a characteristic yellow color, limoncello is an excellent digestif of the island tradition, ideal to be enjoyed cold after meals, or to be used for flavoring desserts and fruit salads.

  • Siracusa
  • PGI lemons from Syracuse
  • Noto





For 1 liter of liquor:

• 500 ml water

• 200 g sugar

• 6  PGI Syracuse lemons  

• 500 ml of 95% alcohol


1. Wash the lemons well, dry and peel them with a potato peeler, removing only the yellow part, avoiding the white part as it is bitter.

2. Soak the lemons peel in pure alcohol, in a hermetically sealed glass jar.

3.Keep it  in a cool place protected from light, for a period of between 8 hours and maximum 7 days, so that the extraction of essential oils is complete. Shake the jar every day to mix the ingredients well.

4.  Once the necessary time has elapsed, filter the liquid with a strainer and prepare the syrup.

5. In a saucepan, melt the sugar in the water, bringing to a boil; mix until the sugar is completely dissolved. Turn off the heat and let it cool.

6. Combine the flavored liquid with the lemon peel in the syrup, mix well and pour into one or more sterilized and sealed bottles of glass.

7. Bottle and store the limoncello in a cool and dark place for at least 30 days before serve it.

8. After one month, taste the iced limoncello (this liqueur can be stored in the freezer: the alcohol and sugar contained in it prevent it from freezing).