Cutino’s Lemoncello (Isola delle Femmine)
PREP TIME: 18 days
MAKES: 2 Liters

If you have ever traveled to the Amalfi Coast of Italy or down to the island of Sicily, you have certainly experienced the refreshing, yet pungent after dinner drink, Lemoncello. I was fortunate enough to visit Ristorante Cutino on the northern coast of Sicily in the village of Isola delle Femmine. Here, they were gracious enough to share this recipe.

6 large lemons, yellow zest only (no white pith or juice)
1 liter vodka
4 cups sugar
1 liter warm water

Carefully remove the yellow zest from 6 large lemons. Be extremely careful to remove all white skin or pith from the underside. In a 1-gallon glass jar with lid, combine zest and vodka. Tighten lid and store in a cool dark place for 15 days. After 15 days, dissolve sugar in warm water. Strain the lemon zest from the vodka mixture, discarding the zest and blending the liquor with the sweet water. Return to gallon jar, cover and allow to sit for 3 days. Bottle and serve ice cold from the freezer as an after dinner drink.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295