This 3 -ingredient Spriz Limoncello has a travel taste on the Amalfi coast

Last summer, I traveled on the Amalfi coast of Italy. The trip was full of views of the ocean, fresh seafood and citrus drinks. The current theme of the trip seemed to be lemons. Located just south of Naples along the Tyrrhenian sea, the Amalfi coast has a moderate climate that makes it the ideal place to grow lemons. The fruit was everywhere, filling the air with its sweet and citrus aroma, which was loaded with salty air. The abundance of fruits meant that I encountered all kinds of food on the theme of lemon. I appreciated the refreshing balls of lemon and sorbet gelato, and I was pleasantly surprised to taste the citrus zest and juice in bread, pizza and pasta.

But my favorite concoction on the theme of lemon was Limoncello, a traditional Italian liqueur made from the zest of local lemons, alcohol (ethanol or highly concentrated vodka) and sugar. The bars and restaurants served as a shiny Limoncello in several ways: directly, in desserts, and associated with Prosecco and soda like a Spritz, which was perfect for sipping a hot day by the sea. In an effort to resume this glorious weather in Italy, I took the recreation of this summer Spritz at the house.

3 tips for making the best lemoncello spriz

Because a Limoncello Spriz has so few ingredients – Limoncello, Prosecco, Club Soda and Lemons – it is important that everyone has good taste of themselves, and it starts by choosing a good quality lemoncello. Of course, you can do homemade lemoncello, but if you don’t want to wait a few days for it to be ready, there is absolutely nothing wrong with Limoncello bought in store. Check the label to make sure the lemons are either sfusato amalfitano or sorrento lemone. These two lemons are on the Amalfi coast of Italy and tend to be softer than lemons from other parts of Italy – so much so that some inhabitants even eat them whole, marrow and everything.

Use a dry prosecco. Prosecco varies according to sweetness; I use raw in the recipe below, which is classified as having zero to 12 grams of residual sugar per liter of wine. You can use an even drier prosecco like an additional crude (zero to six grams of residual sugar per liter) or a raw nature (zero to three grams of residual sugar per liter), but you may have to pay a premium because they are not as widely distributed as gross in the United States. The most important thing is that your bottle has a DOP, DOC or DOBG. LABEL – These various Denominazione di origin labels are Italian certifications and the European Union which guarantee quality, production and place of origin.

Ordinary Seltzer or Club soda, please. You might be tempted to use a lemon, lemon or lime or lemoncello flavor seal, but this is not the place for this. Let the lemons amalfi in your lemoncello shine.

Compose the PROSECCO ratio at LIMONCELLO for a balanced drink. Many recipes on the Internet provide three parts of prosecco to two parts of Limoncello to a part of soda, but I recommend using a little less lemoncello and a little more prosecco, as it highlights the light flavor of lemons without making the drink too watered or too acute. Do not hesitate to adapt to the taste, but this ratio of Limoncello seems to me just.

July 2025

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