Citrus Fruits Rosolio
Rosolio al Limone
The limoncello is a homemade rosolio that goes back to the time when lemons were introduced in Sicily
and in the South of Italy.
Before becoming a popular
drink, the homemade version of limoncello was simply called Rosolio al Limone.
Limoncello is enjoyed after dinner and
considered a digestivo, a drink acting to help the digestion.
In the late fifties, in many
restaurants in Italy, this drink was offered on the house to conclude a meal and soon it became very popular and
added to the numerous list of after dinner drinks.
Limoncello can be served straight, on the rocks,
ice cold from the freezer or on top of ice cream.
Makes About 2
• 8 lemons
• 1 qt. 100 proof vodka
• 2 cups of sugar (1 lb.)
• 2 cups of water
• 1 vanilla bean, open vertically, seeds scraped (optional)
Wash thoroughly the lemons.
Use a potato peeler to carefully peel the lemons without removing the pith, the white part of the skin which is
In a large and airtight jar
mix the peels, the vodka, the vanilla bean, split in half and marinate for at least 10 days. Place the jar in a
cool place and shake it every day.
In a saucepan, over a medium
heat, combine and mix the sugar and the water; keep stirring until the sugar is dissolved. Lower the heat and
simmer the syrup for 15 minutes, without boiling it. Set aside to cool.
Combine the cooled syrup with
the citrus infusion, seal the jar and let it sit for a few days.
Strain the rosolio using a
paper filter or a piece of cotton cloth or a few layers of cheesecloth; discard the lemons’ skin and the vanilla
Bottle and seal the rosolio that will be ready to use in about two
To prepare Orange or Tangerine
Rosolio, substitute bloody oranges or tangerines to the lemons.