In the meantime, we have ordinary supermarket Eureka lemons, which are not bad at all. But someday you may be able to come home from the market with a sack of Femminellos. But you can make excellent limoncello at home.ĭon’t get your hopes up just now, because Lance Walheim of California Citrus Specialties says most of his crop will go to Bay Area restaurants. A bottle of liqueur kept in the freezer should not be filled to the brim.Īdmittedly, the very best limoncello is made in Sicily. Liqueur preparation -An article about making homemade limoncello liqueur in Wednesday’s Food section said: “There is little danger of the bottle exploding, however, if you don’t fill it to the brim and if you seal it with a screw top.” This might suggest that using a screw top on a bottle of the liqueur filled to brim would reduce the danger of exploding. Limoncello’s fans have found a lot of other uses for it too: spiking lemonade, flavoring cocktails and splashing onto ice cream, poundcake or fresh fruit. It might just be the most sympathetic after-dinner drink there is, as bracing as a gin and tonic but more cheerful and fragrant. They know a lot about hot summer evenings in Sicily, where limoncello was invented about 100 years ago. Each sip seems to say, “Poor kid! Poor kid! What a scorcher that was! But everything’s all right now - your old friend night is on the way.” It’s colder than ice, and it explodes in your mouth with all the freshness and optimism of lemon. On a wiltingly hot late summer evening, when all the plants are fainting and there’s not a breath of wind, you pour a tiny glass of limoncello straight from the freezer.
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