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Prep Time
5 mins
Total Time
25 mins
Serves
8

Ingredients

3
lemons
1 cup
sugar
250 mL
½ cup
limoncello
125 mL
2 cups
freshly brewed espresso
500 mL
4 cups
milk
1 L
¼ tsp
ground cinnamon
1 mL

Method

Step 1

Using a vegetable peeler, carefully peel zest from lemons, avoiding the white pith (the pith is bitter). Combine lemon zest, sugar and 1 cup (250 mL) water in small saucepan; bring to a boil and cook about 5 min., until sugar dissolves and mixture is syrupy. Cool lemon syrup completely. Use immediately or cover and store (keeping lemon zest in mixture) in refrigerator up to 2 weeks.

Step 2

To make drinks, add 1 tbsp (15 mL) each lemon syrup and limoncello into each of 8 cappuccino cups. Finely chop 1 tsp (5 mL) lemon zest (from syrup); reserve for garnish.

Step 3

Heat milk in saucepan set over medium heat about 5 min., until steaming. Use a milk frother or whisk to whip until frothy. Divide espresso among the 8 cups; top with frothed milk. Garnish with chopped lemon zest and pinch of cinnamon.

Tips

For alcohol-free cappuccino, omit limoncello and add an additional 1 tbsp (15 mL) lemon syrup.
For 2 cups (500 mL) espresso, make in a large stove-top espresso maker with espresso powder. Or brew triple-strength drip coffee.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 recipe):
Calories:
200
Fat:
4 g
Saturated Fat:
2 g
Carbs:
38 g
Sugar:
36 g
Cholesterol:
10 mg
Protein:
4 g
Sodium:
60 mg
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