Delicious Recipes

Limoncello Syrup

lericettediminu

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in

Limoncello syrup is a sweet and alcoholic preparation mainly popular in the southern regions, such as Campania.

This fragrant and fresh syrup, made using lemon peel and limoncello, can be used to moisten various kinds of desserts, making them even more tasty and aromatic.

Perfect for sponge cake, but also for ladyfingers or bundt cakes, it is easy and quick to prepare, and it is a decisive component in the Delizia cake, a lemon-based dessert, true celebration of this citrus fruit in pastry making.

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  • Difficulty: Easy
  • Cost: Economical
  • Preparation time: 55 Minutes
  • Portions: 12
  • Cooking methods: Stove
  • Cuisine: Italian
  • Seasonality: All seasons
35.08 Kcal
calories per serving
Info Close
  • Energy 35.08 (Kcal)
  • Carbohydrates 6.50 (g) of which sugars 6.45 (g)
  • Proteins 0.01 (g)
  • Fat 0.02 (g) of which saturated 0.00 (g)of which unsaturated 0.01 (g)
  • Fibers 0.04 (g)
  • Sodium 0.98 (mg)

Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 0.84 cup water
  • 1/4 cup sugar
  • lemon zest (unwaxed)
  • 1/4 cup limoncello

Tools

  • 1 Saucepan

Steps

  • To prepare the limoncello syrup, place the sugar with water and strips of unwaxed lemon peel on the stove.

  • Stir occasionally while bringing to a boil.

    Once removed from the heat, discard the peel and add the limoncello, stirring.

  • Allow the syrup to cool, then seal in a jar and refrigerate if not used immediately.

  • The limoncello syrup is now ready.

Storage

In the fridge, well sealed in an airtight jar, for four or five days.

In the fridge, well sealed in an airtight jar, for four or five days.

Here’s a selection of particularly useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.

Here’s a selection of particularly useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.

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lericettediminu

Welcome to my blog "lericettediminu". I am Carmen D'Angelo, a Sicilian with a great love for cooking. I particularly enjoy making desserts, where I can best express my personal inclination not only for taste but also for beauty. It was my mother, Enza, who passed her passion for cooking on to me, and I try to honor her teachings by always striving to improve and deepen my knowledge. I am not a professional in the field, but having cooked since I was a child and read extensively on the subject, I believe I have gained a certain experience through practice. I am a wife and a mother in love with her family, and I created this blog to virtually welcome anyone who wishes to join me within the walls of my kitchen, which to me is a true treasure trove of flavor and emotions.

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