Homemade Limoncello Is Easier to Make Than You Think

Homemade Limoncello Is Easier to Make Than You Think
For authentic limoncello, you'll need the large, fragrant sfusato lemons that grow along the Amalfi coast. Outside of Southern Italy, though, Meyer lemons work well. Tamara Makhun/Shutterstock
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It always strikes me as a bit of a marvel that in the deepest and darkest days of winter, citrus arrives with aplomb. It’s on these days, when you’re craving the sun the most, that vividly colored oranges, rosy-hued grapefruit, and bright yellow lemons find their way to your kitchen like little palmfuls of sunshine, bursting with a cheer and their own sort of light.

Sure, you can find lemons, oranges, and clementines year-round, but they’re never quite as good as they are in winter. January and February mark the peak of citrus season, when specialty stores and many well-stocked grocery stores offer less common varieties, such as pink-fleshed pomelos, lumpy-skinned Sumo oranges, and sweet-scented Meyer lemons.

Jennifer McGruther
Jennifer McGruther
Author
Jennifer McGruther is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of NourishedKitchen.com, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.
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