Fulvia's Italian Limoncello Recipe

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

Bellavista Bed & Breakfast
This version of Italian Limoncello was shared with me by Fulvia Guyger of Prineville, OR. Fulvia is originally from Italy and runs a wonderful bed and breakfast called the Bellavista Bed & Breakfast near Prineville.

Bellavista Bed & Breakfast
Ben and Fulvia Guyger
5070 S.E. Paulina Highway
Prineville, OR 97754

telephone: 1-541-416-2400
emaill: info@bellavistab-b.com

Check out more delicious Limoncello recipes:

Italian Limoncello 1
Italian Limoncello 2


Follow What's Cooking America on Facebook

Fulvia's Authentic Italian Limoncello Recipe:

Recipe Type: Lemons, Beverage and Cocktail
Yields: 3 to 4 (750 ml) bottles
Prep time: 20 min
Cook time: 15 min
Total time: 4 days


7 to 8 cups water
8 to 9 medium to large lemons
4 cups granulated sugar
2 (750 ml) bottles 100-proof vodka


Bring the water to a boil; set aside and let cool before using.

Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Using a vegetable peeler, take all the lemon rind/zest off of the lemons. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Learn how to zest a lemon.

Place the rind/zest peelings in a large glass or ceramic container that is large enough to hold all the ingredients. Add the cooled water, sugar, and alcohol; stir to combine. Cover the container and set aside for 4 days (stirring occasionally, 1 to 2 times daily, for 3 days).

On the 4th day, taste the limoncello. If you think the taste is too strong, you can add additional water. NOTE: First boil the water and then let it cool. Then add the cooled water to the limoncello.

You are now ready to bottle. To bottle the limoncello, use sterilized bottles only. Strain the rind/zest from alcohol by placing some cheesecloth on a funnel to make sure that no rind/zest gets into the limoncello. Discard the lemon rind/zest.

Store your bottles of Limoncello in the refrigerator or freezer until ready to serve.

Makes enough for approximately 3 to 4 (750 ml) bottles.


Contact Linda Stradley - By Google

What's Cooking America© copyright 2004-2015 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy