HOME > Chowhound > Italy >
Are you making a specialty food? Share your adventure

limoncello brands?

jessicablock Jan 26, 2013 10:08 AM

Hi All - Can someone let me know of good limoncello brands that one could buy in the US?

I've seen Pallini and Caravella... any good?


  1. b
    bob96 Jan 26, 2013 10:24 PM

    I find both these heavy and overworked. Try the clean tasting Villa Massa from Sorrento, or, for a nice change at a very attractive price, the Limoncino dell'Isola made with Sicilian fruit by the Caffo distillery in Calabria. Check labels: some brands have coloring added, which is totally unecessary.

    1. d
      DaleJ Jan 28, 2013 07:31 AM

      Why not make your own? I've done it for years.

      1 Reply
      1. re: DaleJ
        jen kalb Jan 28, 2013 09:42 AM

        we make ours too.important to exclude the white pith, though. and to use greener lemons, if they are findable.

      2. madonnadelpiatto Jan 29, 2013 01:28 PM

        I second the idea of making it. You need fresh unwaxed organic lemons, a strong spirit, sugar and water, I can post our family's recipe if anybody is interested.

        4 Replies
        1. re: madonnadelpiatto
          Cheesed Jan 29, 2013 01:49 PM

          I would love to have your recipe. Thank you.

          1. re: madonnadelpiatto
            ekc Jan 29, 2013 02:00 PM

            Yes please!

            1. re: ekc
              DaleJ Jan 30, 2013 07:56 AM

              This is Mario Batali's, with my slant:

              Peal five lemons (no pith) and soak in 1 1/2 cups Everclear for four days. Heat 1 1/2 cups water with a cup of sugar until blended. Strain out lemon, combine simple sugar with Everclear and hold for a week.

              1. re: DaleJ
                madonnadelpiatto Jan 30, 2013 01:31 PM

                Mine is very similar. I am copying from my blog as I understand I am not allowed to link to it:


                zest of 1 kg (2 pounds) organic lemons
                1 litre (1 quart) 95 % alcohol (you can use grain alcohol or very strong Vodka)
                1 litre (1 quart) water
                800 gr. (4 cups) sugar

                Peel the lemons making sure to remove only the yellow part of the zest, transfer in a jar, add alcohol, close and keep in a cool dark place for at least 2 weeks.

                After this time prepare the sugar syrup. Bring the water and sugar to a low boil until the sugar dissolves completely. Cool.

                Filter and discard the zest. Transfer the infusion in a bowl and add syrup to the lemony alcohol. Transfer into bottles. Stopper the bottles and keep in a cool dark place at least 2 months before using.

          Show Hidden Posts