Limoncello (pronounced lee-mohn-CHEH-loh), a beautifully sweet Italian digestif, is easy and so inexpensive to produce. Unlike Campari or Aperol, limoncello is an Italian liqueur made with lemon zest, sugar, and vodka. So if you’re into slightly sweeter cocktails, swap an Aperol spritz with this limoncello spritz. I stumbled across this homemade limoncello recipe during a post vacation blues moment after returning from Italy's Amalfi Coast. The most frequent way I enjoy limoncello is straight up in a liqueur glass. But it’s also great splashed into prosecco and mixed into cocktails. You can even pour it over fruit or ice cream. 1/4 cup (60 ml) Limoncello (I used 120 mL of limoncello and reduced water by 60 mL). 3/4 cup plus 2½ tablespoons (180 grams) granulated sugar divided. 3 large eggs (150 grams). Truthfully, bad limoncello tastes like window cleaner. Good limoncello tastes pure, refreshing, and oh-so-lemony–the perfect way to end a great meal on a summer day. Limoncello: A sweet Italian lemon liqueur made with lemon peels steeped in sugar and alcohol that originated in the south of Italy. Vodka: This clear distilled alcohol is neutral in flavor.
