I don't preserve. I don't do canning. I have never made a jelly or a jam. I make limoncello. Actually, I assist my dad, who makes limoncello. Then, much to my benefit, I distribute it to friends and ...

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We couldn’t be happier that it’s drink-outside-in-the-afternoon weather. And nothing goes better with a sunny afternoon than a limoncello cocktail. You’ve probably tried limoncello before—maybe as a ...

In Sorrento, on the island of Capri and the Amalfi Coast in southern Italy, there's no escaping lemons. They hang from trees in virtually every garden. Terraced lemon orchards sidestep dramatically up ...

First, we’ve consulted with several chefs (albeit amateur) and it’s been determined you don’t need to refrigerate the limoncello during the creation process, which is good since a. we forgot to this ...

Limoncello is delicious. Whether you use it in cocktails, cook with it, drizzle it over sorbet or sip it chilled, the sweet-tart lemony liqueur is simply delightful. A bottle at the liquor store will ...

A LIMONCELLO lover has shared her tried-and-true method for making the popular liqueur. She said she learned the key step to the homemade recipe from an “old Italian lady.” Please provide a valid ...

An Iowa State chemistry professor who grew up in Italy has turned a family recipe for limoncello into an award-winning business. Sara Pistolesi is co-founder of IA-Native Spirits, which produces ...