Limoncello is a lemon flavored liqueur mainly produced in Southern Italy, primarily in the region and the coast of Amalfi. And also in Sicily, Sardinia, Abruzzo, Basilicata, Apulia, Menton, France, and the Maltese island of Gozo.
Traditionally, limoncello is made from the zest of lemons known as Sorrento or Sfusato lemons. Steeping the zest, or peels without the pith, in a rectified spirit solution releases the oils. The result, a yellow liquid, is then combined with simple syrup. it is at least one hundred years old and commonly thought to have originated in the Sorrento area.
For many Italians, sharing a glass of lemon liqueur with friends, new or old is the essence of hospitality. When dinner is done, out comes a bottle of fragrant limoncello. Prepared from grain alcohol, infused with lemon peel and sweetened with sugar, it can be sipped as is, or drizzled over pound cake, fruit salad or ice cream. One sip tingles the tongue and subsequent sips pack a surprising wallop.
Most existing companies produce the standard Limoncello with a few producing flavored variations such as “watermelon”, “pistachio” or “strawberry”. Most production and sales consists of the basic “Digestif” style, high alcohol variety commonly found in restaurants or bars. TLC, in addition to supplying lemon and a number of other flavors, will produce and market its “Elisa’s Creamoncello™”. This outstanding, delicious, beverage is made by combining limoncello, and other flavors, with cream and a number of proprietary ingredients. The result, a rich, smooth, lower alcohol, delightful drink enjoyed at any time, either as a Digestif, during or after dinner, and as a relaxing cocktail. It is best appreciated when chilled, but can be served at room temperature, or over ice.