Jasper’s Limoncello recipes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Limoncello recipe

Jasper Mirabile’s Limoncello

• 2 bottles vodka

• 20 lemons

• 2 cups water

• 4 cups sugar


  1. Wash and peel 20 lemons and reserve all juice.
  2. In a 2-quart pot, bring water and sugar to a boil.
  3. Remove from heat and cool.
  4. In a large container, add vodka and simple syrup.
  5. Add juice of lemons and lemon peeling.
  6. Store in cool dry area for 2 weeks.
  7. Remove lemon peelings and place in miniature decorative bottles.
  8. Store in refrigerator.

Jasper’s Note: To make Crema Limoncello, just add 1/4 cup Eagle Brand Condensed Milk to 1 cup limoncello, stir, place in bottle and shake.

Limoncello pasta recipe

Jasper’s Limoncello Pasta

• 1 pound penne pasta

• 1 cup grated peccorino Romano

• 1 lemon, grated

• 1/2 cup limoncello

• 2 cups cream

• 3/4 cup chives

• Cracked pepper


  1. Cook pasta according to package directions.
  2. Chop chives and reserve.
  3. In a large saute pan, melt butter and saute chives and lemon rind.
  4. Add limoncello and reduce in pan.
  5. Add cream and cheese and bring to a light boil.
  6. Season with salt and cracked pepper.
  7. Add pasta and toss.
  8. Serve with more grated lemon and cracked pepper.