Limoncello, a citrusy cordial, has a mysterious origin, with theories ranging from monks to farmers on the Amalfi Coast. Its popularity surged in the 1990s, and it can now be easily found in stores or made at home. The article highlights Minnow at the Galley Ho, a sustainable seafood restaurant that has begun making their own limoncello, incorporating coconut syrup for a unique twist. For those looking to make their own, it is essential to use quality lemons and consider peaks seasons for the best flavor.
"Even though this citrusy cordial has been around for at least a century, it really gained popularity in 1990s Italy, and word started spreading."
"We have been experimenting with adding a housemade coconut syrup (made from coconut water) to the limoncello at the end to balance out the acidity."
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