Just been to Sicily and the Amalfi coast,tried some limoncello in a couple of places but was very disappointed .
Far too sweet for me and not lemony enough.
But the bottle I brought back has set me thinking of some new marmalade ideas!

Hope you had a nice holiday frexy.

This new marmalade idea, are you going to tell us about it, or is it a big secret?

Try Limoncino instead. Vastly better. '....ino not ...ello'.

Now you tell me gastrovolpe2, will have to wait til the next Med trip but will remember.

Dear Frexy,
I believe that many years ago one of the 'corporate gastronomes' decided that the artisan produced lemon liqueur was marketable to the masses and came up with the ....ello variation. In my experience the REAL stuff comes from the kitchen and not from behind the bar!
In Reggio Emilia the locals make something called 'Nocino' by steeping freshly harvested walnuts in alcohol and keeping it thus for several months until it becomes black and syrupy. It is the ultimate 'digestivo' and utterly delicious. But once again the commercialised product is appearing behind the bars of hotels and restaurants and it doesn't compare. The good stuff comes out of the kitchen, or in the rural areas west of Maranello, out of the garden sheds!
My advice is to avoid anything with a printed label and make friends with the chef....

tried Walnut liqueur in France many years ago and it was vile to say the least!

Hi frexy. When last in Amalfi I was given a recipe for home made limoncello by a local. The trick seems to be to try some lemon juice before adding sugar to the mix as lemons are very variable in acidity. Amalfi lemons are usually sweet enough to drink without sugar for example. Another point is that the best limoncello seems to be made with an Italian 95 per cent proof spirit, cheaper varieties for 'tourist ' consumption may be weaker. Remember to serve from the freezer into frosted glasses, if you decide to try it again. Hope that helps, it is a great drink but as you have discovered, very variable.

The bar I tried it in had the most cute frosted glasses in which it was served I must admit.
Think because I love a Citron presse I expected it to be more acidic but now see it seems to be made with the rind only.