Limoncello Recipe
Limoncello, the quintessential Italian liqueur, captures the essence of sun-kissed lemons and embodies the spirit of la dolce vita. Originating from the picturesque Amalfi Coast, this vibrant yellow elixir has become a beloved drink worldwide.
Equipment
- Vegetable peeler or zester
- Airtight glass jars or bottles
- Fine-mesh strainer
- Saucepan
- Wooden spoon
Ingredients
- 10 organic lemons
- 750ml of high-proof vodka or grain alcohol
- 3 cups of water
- 2 cups of granulated sugar
Instructions
- Thoroughly wash and pat dry the lemons. Carefully remove the zest, being careful not to get any of the bitter white pith, using a vegetable peeler or zester.
- Pour the vodka or grain alcohol over the lemon zest that has been placed in a clean glass jar or bottle.
- Tightly seal the container and let it infuse for 7–10 days in a cold, dark spot. Make sure to gently shake it every day to ensure that the flavors are well extracted.
- Once the infusion time has passed, make the syrup by heating sugar and water together. Stirring continuously, boil the mixture over medium heat until the sugar dissolves completely.
- Let the syrup cool until it reaches room temperature.
- To get rid of the lemon zest, strain the infusion of alcohol through a fine-mesh strainer. Throw out the zest and pour the liquid into a fresh glass jar or bottle.
- Gradually add the cooled syrup to the infused alcohol, tasting as you go until you reach your desired sweetness level.go,
- Seal the container tightly and let the limoncello rest for another week to allow the flavors to meld together.
- Once fully matured, store the limoncello in the freezer for a refreshing chill before serving.