Alberto Viola

Alberto Viola

28th November 2010


Thick, syrupy limoncello or even arancello.
Home brew tried and tested. (many many many times).


  • 6 Sorrento Lemons skins, cut off not peeled (unwaxed)
  • 1 litre of the 98% proof alcohol,
  • 1 kg of granulated sugar
  • 1 litre of water.


De-skin the lemons and place in a large container (I usually add some juice from 2 of the lemons).
Poor the 98% proof booze over the top and leave to 4 weeks, shaking/ mixing occasionally, (remember this alcohol will evaporate so seal the container).
Remove the lemon rind from the liquid, (it should have taken some colour on by now), boil the water and add the sugar to make a syrup.
Cool for 15-20 minutes and add the 2 liquids.
Bottle and store in the freezer, serve ice cold.

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