How to make homemade limoncello / Private Cooking recipe

How to make limoncello

How to make homemade limoncello 

For a wedding on Majorca, I was asked by the couple for a nice idea for a wedding favor. It was supposed to be something to relate to the island, something natural, something the guests could take home. One look into my garden and I suggested to make Limoncello from our wonderful  lemons. Done! My little bottles with the yellow liqueur were tied up in a tree in the garden of the wedding villa with the names of the male guests, together with small “Flor de sal” boxes for the female guests. 

Now, Limoncello is really not difficult to make. It just needs some tasteful, completely organic lemons and some weeks of patience. My Limoncello turns out so good because I leave the alcohol enough time to absorb the flavor and the colour of the lemon peel. 

For Mallorca residents, who have a lemon tree in their garden and don’t know where to go with all the fruits – the Limoncello is a great way, at least to make use of 6 to 8 more lemons! 

How to make limoncello Limoncello ingredientsFor my Limoncello recipe you need:

700 ml Vodka 

300 ml 96 %  alcohol (to be purchased in pharmacies)

6 to 8 organic lemons, best picked fresh from the tree

A jar

3 to 4 weeks of patience

Approximately 800 ml to 1 liter of simple sirup 

Small bottles

Fine metal strainer and a tea filter

Part 1: Peel the lemon skins with a fine peeler, making sure, that none of the with part of the skin stays on it. Put the skin pieces into a jar and fill it up with the alcohol. Close it properly and store it in a dark, cool place for at least 3, even 4 weeks. 

Lemon peel in alcohol on day one

Lemon peel in alcohol after 4 weeks

When you are ready to finish the Limoncello, you need a few small bottles or even only  one big one, if you are just producing it for you at home and not as a give away. Prepare simple sirup by bringing 500 g of white sugar and 500 ml of water to a boil and let it simmer for one minute. Cool down the simple sirup till cold.

Strain the lemon – alcohol through a metal strainer or fine colander. With my last mix I had 800 ml of lemon infused alcohol. Quite a bit of the liquid evaporated. You can avoid evaporation by using a jar that fits just the right quantity, my jar was too big (see photo).

Once the simple sirup is cold (a good idea is also to prepare it the day before) and added to the alcohol, it becomes cloudy. Now I pour the Limoncello through a tea filter, so all eventual particles are filtered out. 


How to make limoncello

lemon infused alcohol (left) and simple sirup (right)


mixing lemon infused alcohol with simple sirup


I find a 1:1 proportion of simple sirup and alcohol too sweet, so I mix one litre of lemon infused alcohol with 800 ml of simple sirup. If you add more simple sirup or a little bit less, is up to taste. 

Now, fill your bottles and leave the resting in the fridge for one more week before you give them away to your friends or enjoy the Limoncello yourself. 

You can serve it as a digestif after a nice meal, with ice cold sorbets in summer or simply on a cloudy day, when you are at home, missing our wonderful island.

Try it out and enjoy!

Caroline Fabian

Private Cooking

How to make limoncello

Lemon sorbet with a shot of homemade limoncello!




Mediterranean fish recipe / Pescado a la Mallorquina recipe

“Pescado a la Mallorquina” my favorite recipe

One of the many traditional recipes, that I learned to love and cook on Mallorca is the “Pescado a la Mallorquina”. It’s a perfect dish for a Sunday lunch with friends and family and relatively easy to prepare. You can either use a whole fish, preferably a local caught fish with firm meat like a Pargo, Mero, Dentón or Besugo, or fish fillets to make it easier to serve. On top a a bead of potatoes, Swiss chard, spring onions, parsley, tomatoes, pine nuts and raisins the fish is then simply cooked in the oven. Can already imagine the flavours and aromas in the air, when you open the hot oven door? It’s a special pleasure, if the host of the lunch has a stone oven and takes the time to prepare that dish in there. I use fish fillets and pan sear them slowly on the skin, while the bed of veggies is already cooking in the oven. Kind of a “gourmet version”, you don’t risk the fish to be dried out by cooking it too long.

Pescado a la mallorquina (4 people)

4 fish fillets

4 potatoes

1 bunch of spring onions

1 large bunch of swiss chard

4 tomatoes

Parsley, pine nuts, raisins, olive oil, “pimentón” (paprika powder), salt

Wash swiss chard, dry it, cut out the stem and chop the leaves roughly into pieces. Cut the tomatoes into thin slices. In a big bowl marinate the swiss chard with olive oil, salt, “pimentón”, raisins, pine nuts and chopped parsley (all to taste) and add the tomatoes and sliced spring onions. If you do this at first, the mix has enough time to marinate, while you continue with the other preparations.

Peel potatoes and cut them into slices. Turn on the oven at 180 degrees and leave a baking dish inside to heat up. Once the baking dish / tray is hot, add some olive oil, lay out the potato slices, season carefully with salt and let them bake until golden brown and a little bit crispy.

Pull out the baking dish now and add the swiss chard mix on top. Close the oven again and let everything cook until soft.

In the mean time pan sear (or poach if you prefer no fat) the fish fillets slowly on the skin until they are almost done. Put them on top of the veggies and let them cook 5 more minutes in the oven (all timing depends on size of the fish fillet!).

Serve on the tray, sprinkling some good extra virgin olive oil before serving and serve some lemon wedges on the side .



Private Cooking

Carolines recipe filmed on local television

Llampuga recipe mallorca



Behind the scenes, the making of “The cucurucho” on IB 3

Llampuga recipe mallorca

Caroline Fabian preparing a recipe for television

In 2012 I was asked by the local TV station IB 3, if I would like to prepare a dish for the viewers of the program “La Mirada”. It was October, Mallorca was in plain “”Llampuga” season, a fish also called “dolphin fish”, that passes the Balearics in autumn every year on its migration path to warmer waters in the pacific. This fine fish should become the protagonist of the recipe and I prepared a tartar of it for the camera. I cut the fresh Llampuga in fine dice, marinated it with fine diced shallots, with Es Verger Olive Oil, lime zest, diced cherry tomatoes, parsley, some fresh chili, “Pimentón de la Vera”, salt and pepper. Then I made a Guacamole and filled it into crispy cone made of Filo-pastry. On top I put the Llampuga tartar and sprinkle some sprouts for decoration. A simple starter or snack to serve with a glass of Cava. Many of my mallorcan friends and providers watched the program on television and the “cucurucho” became a little bit famous! Apparently it was quite unusual to prepare it the way I did, as the traditional recipes are frying the Llampuga or cooking it, for example with lots of red peppers and tomatoes as “Llampuga con Pimientos”. How ever, I was extremely glad, that people were interested in the recipe and nobody noticed, that I was super nervous – the first time being filmed for television….

The location where we filmed is the kitchen of our friends Miquel and Micaela at Bodega Es Verger in Esporles. Of course I used their olive oil, which happens to be one of the best on the island and definitely my favorite. 

Even though the video is in Spanish – have a look, it’s easy to follow the steps of the recipe!