Limoncello 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 Femminello 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.

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23 34 amalfi capri clarity drink effect emulsification extracted femminello flavor france gozo gulf hundred ischia island islands italian italy lemon lemons limoncello limoncellos liqueur liquid made maltese menton mixed naples oils old opaque ouzo peels peninsula pith procida puglia ratio rectified sardinia sfusato sicily sorrentine sorrento southern spirit spontaneous st sugar syrup temperature teresa traditionally varying viscosity water years yellow zest