This lovely lemon sauce is sooo delectable, you’ll want to eat it with a spoon! It’s tart sweet, with a depth of flavor from the Limoncello that makes it irrisistable. I made it originally to top a cake, but it’s got so many more uses that I felt it needed its own post.
Because hey, it’s summertime, and don’t we all want more lemony goodness in the summer? (I know I do …)
Seriously, this sauce is heaven for lemon lovers. Use it on ice cream, cakes, in drinks, over fruit or yogurt. It’s so easy to make too. All you need is a good zester, some lemons, a little sugar, water and cornstarch and you’re in business.
Give it a try. I think you’ll be happy that you did.
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Lovely Limoncello Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About a pint of sauce
Ingredients
- 2 lemons
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup limoncello
- 1 Tablespoon cornstarch
Instructions
- Zest one of the lemons, then juice them both.
- Pour the lemon juice into a small saucepan and add the sugar, water and half the limoncello. Heat over medium heat until the sugar is dissolved and the mixture begins to bubble.
- In a small bowl, whisk together the limoncello and cornstarch. Slowly add the cornstarch to the pan, stirring constantly, until the sauce is thickened.
- Remove from heat and stir in the lemon zest. Enjoy over bread pudding, cake, fresh fruit, ice cream or stir it into hot tea or a cocktail.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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6 comments
[…] Lovely Limoncello Sauce […]
Wish I could upload a photo. Whipped this recipe up this afternoon for tonight’s dessert with vanilla ice cream (and a few gin lemoncello cocktails). It turned out wonderful. Can’t wait to show it off to the family tonight. Thanks!
★★★★
Oh I wish you could, too! I love the cocktails you’re serving with the ice cream. How marvelous.
4 Stars for simple ingredients and ease in construction. Unfortunately, I can’t give 5 stars because the sauce never really thickened. I gave up after 15 min of fairly vigorous boiling, by which point much of the lovely limoncello flavor had also been boiled away. I rechecked my measurements. Perhaps the alcohol changes the properties of the cornstarch, or the amount of water is too much or the amount of cornstarch is too little; I have been making cornstarch-thickened sauces for over 50 years, and this barely reached maple-syrup stage, not the nice thick sauce with which to nap the cake + berries I had prepared for guests. Might be OK for baked pears or baked apples. Perhaps should be renamed Limoncello Syrup? If I try again, I shall halve the water, or use none at all, just the lemon juice and limoncello.
Thanks for your comment, Sue! Mine thickened nicely to the consistency I was looking for, and then thickened even more once I’d put it in a jar in the fridge, so I’m not sure what went wrong for you! Regardless, yes, you could definitely leave out the water if you want a thicker sauce.
I made for pour over for a citrus/cardamom cake I was concerned wouldn’t have enough flavor without more help. I am not a cake person. So, made the sauce but added about 1 Tablesoon butter to smooth further. Also, read that it was a bit runny in one comment, so I only added a bit (3T?)less than a cup of water. Also, a pinch of salt. Note: I am not putting this in a drink or I wouldn’t have made those changes to the recipe. It turned out very lemon zest forward. That may be due to the combo of both Lemoncello and zest. No one missed tasting this sauce and it combined with my dessert perfectly. With this sauce the liquor taste is diminished, but still there. Thanks for the nice/simple recipe. I also like to make a sweet raspberry sauce and pour Lemoncello out of the bottle and raspberry sauce onto vanilla ice cream. Every adult (only) loves it. You taste the alcohol in a good way. If you want that taste.