Description
Limoncello is a traditional Italian lemon liqueur originating from Southern Italy (particularly the coast around Amalfi and Sorrento). It is bright yellow, sweet, and intensely citrusy, made by steeping fresh lemon zests in high-proof neutral spirit or vodka until the alcohol extracts the essential oils. The resulting bright infusion is then mixed with a simple sugar syrup. It is typically served ice-cold as a refreshing digestif after a meal.
Ingredients & Supplies
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Fresh Lemons: 10 to 12 large, organic unwaxed lemons (the star ingredient).
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Alcohol: 750 ml of high-proof neutral grain alcohol (like Everclear) or a high-quality vodka (80 to 100 proof).
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Sugar: 4 cups granulated sugar.
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Water: 4 cups filtered water.
Step-by-Step Instructions
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Wash and Peel: Wash the lemons thoroughly. Using a vegetable peeler or zester, carefully peel only the bright yellow outer skin from the lemons, avoiding the bitter white pith underneath. (You can see the pile of lemon peels prepared on the plate in the image).
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Steep: Place the lemon peels into a large glass jar with a tight-fitting lid and pour the alcohol over them. Seal the jar and let it steep in a cool, dark place for at least 2 weeks (up to 4 weeks for a stronger flavor). The alcohol will turn bright yellow and absorb all the citrus oils, while the peels will turn pale.
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Make the Simple Syrup: In a saucepan, combine the water and granulated sugar. Heat over medium until the sugar completely dissolves. Remove from heat and let it cool to room temperature.
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Strain and Mix: Strain the lemon alcohol through a fine-mesh sieve or cheesecloth to remove the peels. Pour the infused alcohol into the cooled sugar syrup and stir well to combine.
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Bottle and Chill: Pour your homemade limoncello into glass bottles and store them in the freezer. It is best served ice-cold!
