Traditionally served throughout Italy as an after-dinner digestivo, limoncello is now making its mark on dessert menus at posh eateries from San Francisco to Southampton. Although many Americans associate dessert with something fresh from the oven or, more likely, the neighborhood bakery, their taste buds are getting tipsy for this sweet treat that is neither bitter nor sour. For an authentic experience, serve limoncello in small chilled ceramic glasses like those produced along Italy’s Amalfi Coast.
Limoncello
Peels –– no pith –– from 12 Meyer lemons or a mixture of lemons and limes
3 sprigs lavender (optional)
2 liters light rum or vodka
6 cups sugar
3 cups water
• Put the lemon peels, lavender (if using) and rum or vodka in a container, and let stand for 4 weeks.
• Strain the mixture into a decanter.
• Mix the sugar and water in a medium saucepan, and bring to a boil. Reduce the heat, and simmer until the sugar has dissolved. Let the syrup cool before adding it to the rum or vodka mixture.
• Serve in small aperitif glasses.
• Store in the freezer for up to a year.
Recipe by Michael Chiarello
