Here’s a simple recipe for making Limoncello, a delicious Italian lemon liqueur:
Ingredients:
10-12 organic lemons (preferably unwaxed)
750 ml of high-proof vodka or grain alcohol (such as Everclear)
3 cups (600 g) of granulated sugar
4 cups (960 ml) of water
Instructions:
Peel the Lemons:
Use a vegetable peeler or a sharp knife to carefully remove the zest from the lemons. Be sure to avoid any of the bitter white pith underneath the zest.
Infuse the Alcohol:
Place the lemon zest in a large, clean jar or bottle. Pour the vodka or grain alcohol over the zest, making sure it’s fully submerged.
Seal the jar tightly and store it in a cool, dark place for 7 to 10 days, shaking it gently every day to help the flavors meld. The alcohol will turn a vibrant yellow as it infuses.
Prepare the Simple Syrup:
After the infusion period, make the simple syrup by combining the sugar and water in a saucepan. Bring it to a boil over medium heat, stirring until the sugar is completely dissolved.
Allow the syrup to cool to room temperature.
Strain the Infused Alcohol:
After the infusion period, strain the lemon zest out of the alcohol using a fine mesh strainer or cheesecloth. Discard the zest.
Combine Alcohol and Syrup:
Mix the infused alcohol with the cooled simple syrup. Taste it and adjust sweetness to your liking—if you prefer it sweeter, add a bit more sugar syrup.
Bottle the Limoncello:
Once you’re satisfied with the taste, pour the limoncello into clean glass bottles or jars.
Rest the Limoncello:
Seal the bottles and store them in the freezer for at least 2-3 days before serving. The alcohol will become smooth, and the flavors will blend together beautifully.
Serve:
Serve your homemade limoncello chilled, straight from the freezer, in small glasses.
Enjoy your homemade limoncello! It’s perfect as a digestif or for sipping on a warm evening.
