Homemade Limoncello
Citrus Perfection From start to finish 28 to 35 days
Equipment
- Peeler or microplane zester. (I used a Le Creuset swivel peeler, as seen in the pic, that worked beautifully. They run about $14 directly from Le Creuset)
- 2 One quart mason jars or a One 1 1/2 quart mason jar
- Bottles of any size to place limoncello in, mason jars can be used
Ingredients
- 9 Organic Lemons Unwaxed and Untreated Found in organic markets
- 1 Quart Everclear (100% Vodka can be used but not encouraged)
- 1.5 Quarts plus 4 ounces of Water If you live in an area with chlorinated and/or fluorinated water it may be best to use bottled water.
- 3 1/2 Cups White sugar
Instructions
Step One
- Peel the 9 organic lemons. Only use the skin and not the white pith. A Microplane zester or a excellent quality swivel peeler works well.
- Place the lemon skins in a large jar (mason jars work well) and add alcohol. Seal the jar and allow it to sit for two to three weeks, preferably in a cool place, until it is a bold yellow.
Step two
- Bring 1.5 quarts of water to boil and add the 3 1/2 cups of sugar.
- When the water cools, add the alcohol-soaked with the lemon rinds. Use a strainer to keep the lemon rings out of the water sugar mixture.
- Swirl 4 ounces of water in the jar to capture the remaining lemon mix
- Add the 4 ounces to the sugar mix
Step Three
- Fill your chosen bottles with Limoncello and seal.
- Let stand for two weeks before drinking
Notes
Always serve chilled
In Italy, they often will keep the limoncello in the freezer as the alcohol content prevents freezing. Ideally, chill the glasses as well.
Alcohol content 60 proof