The lemons of Sorrento and the inimitable Limoncello


The distinctive product of the Amalfi Coast, a real made in Sorrento nectar of the gods.
Yellow as the sun, fragrant, juicy, main character of the Sorrento landscape and of the Amalfi coast gastronomy, the lemon “femminiello”, also called oval lemon for its shape is one of the most typical world-known products of this area. Rich in vitamin C is also extremely versatile in the kitchen where it can enhance every traditional dish. It can be found in almost every garden of the peninsula, along with the oranges, another precious fruit of the land of Mermaids.
The lemon of Sorrento may be used in many ways but the most popular one is definitely the Limoncello. It should be mentioned that there isn’t only one recipe for this delicious liqueur, and in the Sorrento peninsula every family has their own doses and proportions among water, alcohol, and sugar. Here’s our version of the recipe for who wants to try and prepare their own home-made Limoncello, with no fear of being immodest we can claim that an excellent result is guaranteed.
If you want to bring a friend a special cadeau from Sorrento , in Hotel you can find a space dedicated to the exhibition and sale of a great Limoncello of Sorrento Peninsula .
• 1 l of pure alcohol
• 1 l of water
• 500 g of sugar
• 8-10 Sorrento lemons
Wash and peel the lemons being careful only to cut the yellow part of the skin, since the white one tends to be bitter. Cut the skin in fillet-shaped pieces and put them to infuse with the alcohol in a sealed container for three days. Then put the water and the sugar in a pan and make them boil until the sugar is completely dissolved (it takes around 8-10 minutes). Once the obtained syrup has cooled, thoroughly mix it with the alcohol, then filter and bottle it. If you can’t resist you may try it at this point, but it would be best to wait a few days.

Risotto with Lemon and Pulp of Lobster

Among the many uses of the lemon, the main one concerns the cooking field. Symbol of the Sorrento Coast and of the Amalfi Coast, the lemon is a basic ingredient of so many tasty recipes, from first courses to cakes. Here we propose you one of these recipes, that of the risotto with lemon and pulp of lobster, and we suggest you to taste it at the Restaurants of the Bellevue Syrene Hotel.

Risotto with Lemon and Pulp of Lobster
Ingredients (for 4 people):
Rice “carnaroli” – 350 gr.
Astice – 800 gr.
Lemons – nr.3
Leaves of lemon – nr.4
Lobster/fish stock – 2 litres
White wine – 50 centiltres
Parsley – oil – butter – salt , as it is enough
Scallion, garlic

How to prepare it:
Cook the lobster in boiling water for 7 minutes and peel it. With its offals, prepare the stock for the risotto. Cut the pulp of lobster into cubes and fry it in a frying pan with garlic and oil. Pour a little of brandy

In the meantime, put the oil and the scallion in a saucepan, fry them lightly, then add rice and make it roast.
Once it is roasted, pour white wine. Continue the cooking of the rice by adding gradually the stock.
Just before finishing the cooking, add the tossed lobster, the chopped fresh parsley, the grated lemon and a little of lemon juice; thicken with a nut of butter and serve in a plate decorated with a leaf of lemon and a few lemon peels.