The zest of the finest Oval Lemons, water, sugar, alcohol... sunshine and the sea breeze: the precious gifts of the enchanting Sorrento peninsula. These are the simple origins of the authentic Limoncetta di Sorrento. This 100% natural liqueur contains no artificial colourings or preservatives, and contains all the fragrance of the finest Sorrento Lemons, which are protected by the PGI seal of the Consortium.
There is also Limoncetta Crema. The strong taste of lemon in this liqueur goes with the smooth and delicate taste of the cream, a gentle caress to the palate. This low-alcohol liqueur is perfect enjoyed straight, as a digestif, as an alternative to the dessert or as part of a tasty cocktail that smells like Summer.
In the bright light of the Campania region is where you’ll find the “Ovale di Sorrento”. This high-quality lemon stands out, not only for its distinctive round shape, but also for its unique rind, rich in essential oils, and the rich flavour of its juice.
The PGI Sorrento Lemon Protection Syndicate certifies the origin and the quality of our fruit, and the authenticity of the entire production chain that respects traditional Sorrentine manufacturing. Everything we do follows this tradition: starting from the use of “pagliarelle”, big wicker mats that protect our trees to from bad weather, to the production of the liqueur by infusing the alcohol with the zest.
The PGI Sorrento Lemon Protection Syndicate certifies the origin and the quality of our lemons, as well as the authenticity of the entire production chain that respects traditional Sorrentine manufacturing.
Dedicated to all the Limoncetta Lovers
Many tasty lemon-scented recipes.
(2 pots of 350g)PGI Sorrento Lemons: 1000g
Wash and dry the lemons before finely slicing them and removing any seeds. Put the slices into a large bowl and pour in cold water until the fruit is totally covered. Cover the bowl with cling film and leave for 24 hours at room temperature, then drain the slices. Repeat once: soaking the fruit for another 24 hours. Drain and pour into a pan with fresh water (enough to totally cover the lemons). Turn on the heat and simmer. Drain the slices again, putting aside 350ml of the water. Put everything in the pan again and add the cooking water. Add sugar and cook on a medium heat for 40 minutes, stirring occasionally. Pour the heated marmalade into the jam-jars. Seal and leave to cool. Once cooled, make sure the jars are properly sealed. Push on the centre of the lid, and unless you hear a soft pop, they are sealed. If necessary, you can put the jars in the microwave for 1 minute and a half to seal them.Follow us on FB
(18 pancakes)Carnaroli rice (boiled): 300g
Place 300g of boiled rice in a bowl with 2 small eggs, flour, lemon zest, a pinch of cinnamon, sugar and raisins (pre-soaked). Whisk until soft. Cover and leave inn a cool place for about 30 minutes. Warm the oil in a pan. Spoon the batter into the oil, the pancakes should brown at low heat. When they are well browned take them off and dust with powdered sugar. Serve warm.Follow us on FB
(6 servings)PGI Sorrento Lemon juice: 40ml
First, grease 6 ceramic ramekins and set aside. Mix butter and 200g of sugar in a stand mixer until creamy. Separate the yolks from the whites and without stopping the stand mixer, pour them into the mixture. Scrape the seeds from a vanilla pod, grate some lemon zest (about 1 tablespoon), squeeze 40ml of lemon juice and combine with flour and milk in the mixing bowl, at medium speed. In another bowl, whip the whites with the baking powder. Add the rest of the sugar once the mixture starts to bubble. Fold into the mixture in the mixing bowl. Take a deep baking dish lined with greaseproof paper. Place the 6 ramekins inside. Fill them (up to 3/4, approximately) with the creamy mixture. Then pour enough water into the baking tray to come halfway up the outside of the ramekins. Bake for 45 minutes at 180°C. Take the ramekins out of the oven and cool before serving.Follow us on FB
(18 madeleines)Granulated sugar: 100g
Melt the butter in the microwave and let it cool slightly. While waiting, sift the flour with vanilla and baking powder. Extract the zest and juice of one lemon. In a bowl mix sugar and whole eggs. Whip for a few minutes, adding warm butter, flour, and the zest and juice of the lemon. Cover with cling film and leave to sit in the fridge for 1 hour. Lastly, pour the mixture in the special shell-shaped tins and bake in a fan-assisted oven at 190°C for 10-15 minutes. Remove the madeleines from the oven and let cool. If you like, you can now dust them lightly with powdered sugar to serve.Follow us on FB
(8 servings)Digestive biscuits: 400g
Crush the biscuits (not too finely) in a food processor then add melted butter. Mix and pour into a tin lined with greaseproof paper to form the base of the cake. In another bowl, mix the yolks with condensed milk, and then add and the lemon juice and mix well. Pour this cream onto the biscuit base. Now whip the whites of the eggs with sugar and baking powder. Lay out half of the mixture on top of the cream. Using a pastry bag, pipe rosettes on the top of the cake with the rest of the mixture. Bake for 15 minutes at 180°C. Let it sit and chill in the fridge for at least 2 hours.Follow us on FB
(4 servings)Custard: 500g
Break the eggs and separate the whites from the yolks. Beat the yolks with 50g of sugar then add flour, the zest of a lemon and 80 ml of water, in that order. Whip the whites with 50g of sugar and the juice of a lemon. Now, mix the whipped whites to the yolk mixture with a spatula. Distribute the mixture in 30 small peaks on a baking tray lined with greaseproof paper. Bake for 10-15 minutes at 160°C. For the syrup, put 150ml of water, Limoncetta di Sorrento, 1 tablespoon of sugar and the zests of a lemon into a saucepan. Over low heat, bring to a gentle boil; then immediately take off the heat and strain with a sieve. For the filling of these Lemon Delights, mix custard with the juice of 2 lemons and fold in the cream. Drizzle the peaks of dough with the Limoncetta di Sorrento syrup and arrange in pairs, filling them with lemon cream. Finally, dilute the left-over cream with dairy cream and the remaining syrup. Soak Lemon Delights in this mixture and decorate with lemon zests.Follow us on FB
(4 servings)Vegetable stock: 1.200ml
Start with the grape tomatoes. Bake them in a baking dish with salt, pepper, extra virgin olive oil and thyme at 250°C, until the skins are well roasted. Then, blend and strain with a sieve. Warm 200g of extra virgin olive oil in a pan with 2 peeled and chopped shallots until the temperature reaches 70°C. Remove from heat, cover with cling film and let it cool. In a bowl, prepare Limoncetta di Sorrento jelly. Mix powdered sugar and agar-agar with sparkling water, and then boil. Add Limoncetta di Sorrento and boil for another minute. Spread over a cooking tray of 1 mm and leave to cool in the fridge. Toast the rice with a little of the shallot oil for 2 minutes. Add vegetable stock and wait until the rice is half cooked. Then, add the tomato cream and more stock until the rice is fully cooked. Cream with butter and grated cheese until the risotto is all’onda (wave-like) in consistency. Serve on a dinner plate and garnish with some flaked stracciatella and julienne Limoncetta di Sorrento jelly.Follow us on FB
(4 servings)Mascarpone cheese: 200g
Whisk together mascarpone and sugar with an electric whisk until the mixture is soft and smooth. Make whipped cream and add it to the mixture. Add the lemon juice and zest, and mix with a spatula until the mousse is soft. Refrigerate the mousse until you are ready to serve it. Place the cream into small glasses or bowls and decorate however you like (we suggest grated coconut and finely sliced lemon wedges).Follow us on FB
For the cream: beat the mascarpone cream with sugar until creamy.
Add yogurt, cream and lemon juice. In another bowl, pour water and Limoncetta. Lightly soak the ladyfingers in this mixture and place in a baking dish. Spread a layer of mascarpone evenly over the ladyfingers. Add more layers alternating ladyfingers and cream (cream on top). Cover the baking dish with tin foil and refrigerate for 3 hours. Let it rest 15 minutes at room temperature, and dust with lemon zest before serving.Follow us on FB
Trim chicken breast of any fat and slice into medium-sized pieces. Place them into a large mixing bowl and add coconut milk, lemon juice, cut mint leaves, and salt and pepper. After mixing, cover with cling film and let it marinate for 1 hour. In the meantime, start preparing the batter. Pour water and flour into a bowl and combine until the batter is smooth. Drain the chicken tenders, dip them first into the batter and then into the coconut flour. Fry them in oil at 180° for 5 minutes. Place on a paper towel to soak up any excess grease. Serve hot with any dipping sauce.Follow us on FB
Preheat oven to 200°, for the best results it needs to be hot.
Whisk the eggs with the sugar in a stand mixer, gradually add flour, oil, water, baking powder and the zest and juice of two lemons. Mix the batter for a few minutes, to get a smooth batter with no lumps. Grease a ring-shaped cake tin of about 22cm and dust with flour, then pour in the batter. Bake for 45 minutes. Finally, let it cool and sprinkle with powdered sugar.Follow us on FB
Hard boil eggs. In the meantime, combine the all-purpose flour, potato starch, powdered sugar, lemon zest, vanilla pod and butter in a stand mixer and whisk until completely blended. Add the egg yolks and whisk again.
Start kneading the dough by hand until it is soft; wrap in cling film and let cool in the fridge for about an hour. Roll out the dough and cut the biscuits out with a cookie cutter. Then cut the characteristic hole in the centre. Bake the Canestrelli for 18 minutes at 170° and let them cool before dusting with powdered sugar.Follow us on FB
Blitz the biscuits and butter in a food processor until you have a smooth mixture. Pour it into a well-greased springform tin (approximately 20 cm) and press firmly with your hand to create an even layer. Let it cool in the fridge for 30 minutes and, in the meantime, preheat the oven to 160°. Place the cream cheese into a bowl, together with sugar, lemon juice and 3 teaspoons of zests. Mix until smooth. Beat the eggs and add them to the mixture, which should now be a soft cream. Get the tin from the fridge and pour in the mixture. Bake for 50 minutes at 160°. Continue to bake until the surface is lightly golden. Let cool before serving.Follow us on FB
Roughly chop the garlic cloves, and crush with a mortar and pestle along with some salt. Combine the cream with two fresh eggs in a blender, adding in the oil gradually.
When the cream thickens, add lemon juice and the last egg-yolk (pre-hardboiled), ad blend again, adding salt and pepper to taste. Keep the sauce in the refrigerator, in a sealed glass jar, or covered bowl until serving.Follow us on FB
(3 servings)Carnaroli rice: 280g
Finely chop an onion and sweat it over a low heat, with a glass of wine in a saucepan. Add the rice, and a knob of butter, stirring continuously. Add the second glass of wine and let it simmer until it reduces. Add 3 small glasses of water to the saucepan, along with the stock cube and stir until the stock has fully dissolved. Halve the leaves of the aromatic herbs and add them to the mix. Cover the saucepan and let cook until the rice completely absorbs the broth (about 10 minutes). Take the saucepan off the heat and add salt and pepper to taste. Cream with another knob of butter and the lemon zest. Remove the leaves and sprigs before serving, and squeeze on some lemon juice to add even more to the delicious smell of this gourmet feast.Follow us on FB
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