Limoncello

Limoncello

  • 20 organic lemons
  • 1.5 liters vodka (1500 ml)
  • 3-4 cups water
  • 3-4 cups white granulated sugar
  • Other Tools:  3 large glass jars with lids (quart-sized Mason jars), glass bottles with caps, mesh strainer, coffee filters, funnel

Step 1:

Wash and dry the jars and set aside.  Wash and dry the lemons.  Peel or zest the lemons, being careful not to peel off any bitter white pith (I prefer using a microplane to zest the lemons as there is no chance of zesting too deep into the pith.)

Divide the zest between the jars and pour in the vodka.  Screw on the lids and place the jars in a dark place (such as the pantry or basement) to rest for one whole month.  Do not open or expose to sunlight.

Step 2:

Combine the water and sugar in a large stockpot and bring to a boil.  Stir to dissolve the sugar, then remove from the heat and let cool for one hour.

Pour the vodka through a mesh strainer into a large bowl to strain out the zest; discard the zest.  Add the simple syrup to the vodka, using as much or as little as needed to achieve the desired sweetness.  Pour the limoncello back into the jars (you may need a few more clean jars now that you've added the simple syrup), screw on the lids and place the jars in a dark place to rest for another month.

Step 3:

Set out your clean, sterilized glass bottles with caps.  Place a coffee filter in a funnel and pour the Limoncello into the bottles.  This step will take a while and you will go through many coffee filters as they become clogged and need to be changed, but it's a necessary step to remove the last bits of lemon zest and other particles that will make a difference in your Limoncello being clear and not cloudy.

Step 4:

Enjoy your homemade Limoncello!  You can keep the bottles stored at room temperature in a cool, dark place, or in the refrigerator.  They will last for at least a few years.  Enjoy the Limoncello on its own, or mix with Sprite for a refreshing cocktail.

Yields about 88 ounces (about 2.6 liters) of limoncello


Recipe from Curly Girl Kitchen


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