History of Limonchello

Limoncello (Italian pronunciation: [limonˈtʃɛllo]) is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri.^[1] It is also produced in Puglia, Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. Even though there is debate about the exact origin of the drink, it is at least one hundred years old.^[2][3]
Traditionally, it is made from the zest of Femminchello St. Teresa lemons, also known as Sorrento lemons or Sfusato Lemons.^[3][4] Lemon zest, or peels without the pith, is steeped in rectified spirit until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Varying sugar to water ratio and temperature will affect the clarity, viscosity, and flavor. Opaque limoncellos are the result of spontaneous emulsification (otherwise known as the Ouzo Effect) of the sugar syrup and extracted lemon oils.
Limoncello is the second most popular liqueur in Italy ^[4] and it has recently become popular in other parts of the world. Restaurants in the United States, Canada, the United Kingdom, Australia, and New Zealand are now increasingly offering limoncello on their beverage and dessert menus

Stored in the freezer and Served in a chilled glass gives this 

Italian delight a refreshing fabulous twist to your taste buds!!

Zest of life!!