Homemade Limoncello Recipe
Ingredients:
- 8–10 large lemons (preferably organic or unwaxed)
- 1 liter of vodka or grain alcohol (higher-proof alcohol extracts flavor better)
- 3 cups water
- 2 cups sugar
Instructions:
- Prepare the Lemon Zest:
- Wash the lemons thoroughly.
- Use a microplane or vegetable peeler to remove the zest (only the yellow outer layer; avoid the bitter white pith).
- Infuse the Alcohol:
- Place the lemon zest in a large jar and pour in the alcohol.
- Seal tightly and let it steep in a cool, dark place for 7–30 days. The longer it steeps, the more flavorful it will become.
- Make the Syrup:
- Combine water and sugar in a saucepan.
- Heat gently until the sugar dissolves, then let it cool completely.
- Combine and Filter:
- Strain the lemon zest out of the infused alcohol.
- Mix the alcohol with the cooled syrup. Adjust sweetness by adding more sugar syrup if desired.
- Bottle and Age:
- Pour the limoncello into bottles and seal.
- Let it rest for at least a week before serving to let the flavors meld.
Storage: Keep in the freezer for an extra-chilled experience. Limoncello doesn’t freeze due to its high alcohol content.
Here’s a quick overview:
- Flavor: Sweet, tangy, and intensely lemony, with a slightly syrupy texture.
- Alcohol Content: Typically ranges from 25% to 30% alcohol by volume.
- Serving: Limoncello is usually served chilled as a digestif (after-meal drink) in small, frosted glasses. It’s meant to be sipped slowly.
- Uses: Beyond being a standalone drink, limoncello can be used in cocktails, desserts (like cakes and gelato), or as a flavoring in baking.
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