Limoncello is made from the zest of lemons and usually has a slightly turbid appearance, which originates from suspended small essential oil droplets.

The industry trade group Federazione Italiana Industriali Produttori Esportatori ed Importatori di Vini, Acquaviti, Liquori, Sciroppi, Aceti ed affini says that limoncello was created at the beginning of the 1900s by the grandmother of Maria Antonia Farace, who lived in a small guesthouse in Isola Azzurra.

say that it was either invented in Sicily about 100 years ago,[2] or that it was first made on the Amalfi Coast, where several villages and islands claim to be its place of origin.

It has a slightly turbid appearance, which originates from the presence of small (approximately 100 nanometers) essential oil droplets suspended in the drink.

Opaque limoncello is the result of spontaneous emulsification (otherwise known as the ouzo effect) of the sugar syrup and extracted lemon oils.