Paul Kushner
Crafting Limoncello at home is a journey to the sunny Amalfi Coast. This simple recipe involves infusing vodka with the zest of fresh lemons, then sweetening with a sugar. The result is a bright, zesty liqueur that captures the essence of Italian summers.
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Servings: 1
Homemade Italian lemon liqueur, sweet and zesty.
Ingredients
- Lemons: Use organic lemons if possible to avoid pesticides.
- Vodka: High proof grain alcohol like Everclear can also be used.
- Sugar: Granulated sugar is best.
- Water: For making simple syrup.
- Lemon zest: Use a vegetable peeler or microplane zester to remove the zest from the lemons. Avoid the white pith as it can make the limoncello bitter.
Instructions
- Zest the lemons and place the zest in a large glass jar or bottle.
- Pour the vodka over the zest, making sure it covers the zest completely.
- Seal the jar or bottle and store it in a cool, dark place for at least a week. You can leave it for up to a month for a stronger infusion.
- After the infusion period, strain the mixture through a fine-mesh strainer or coffee filter to remove the zest.
- In a small saucepan, make a simple syrup by heating equal parts water and sugar until the sugar dissolves. Let it cool to room temperature.
- Add the sugar syrup to the infused vodka and stir well.
- Pour the limoncello into swing top bottles or other airtight containers.
- Store the bottles in the freezer for a few hours or overnight before serving.
Tried this recipe?Leave a comment and let us know how it was!
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