The primary fruit flavor of the Italian liqueur limoncello is lemon.
Limoncello is made by steeping lemon zest—not usually lemon juice—in strong neutral alcohol. The alcohol extracts fragrant citrus oils from the peel, after which the liquid is blended with sugar syrup. This produces the liqueur’s vivid yellow color and intensely aromatic flavor.
The drink is strongly associated with southern Italy, especially the Amalfi Coast, the Sorrento Peninsula, the Gulf of Naples, Sicily, and Gargano. Its precise origin is disputed: different towns and families claim to have created it, with stories placing its beginnings anywhere from fishermen and monks to early-20th-century household makers.
Limoncello is commonly served well chilled as an after-dinner digestif. It should not be confused with arancello, an orange-based variant, or lime- and grapefruit-flavored “cello” liqueurs. Cream-based crema di limoncello is another related style, but the classic liqueur remains lemon-based.