This homemade Limoncello will fill your senses with an intense lemony richness. Serve it ice cold as a dessert or digestif.
Limoncello
Course: DessertCuisine: ItalianDifficulty: SimpleServings
2
litersPrep time
30
minutesResting time
2
weeksThis homemade Limoncello will fill your senses with an intense lemony richness. Serve it ice cold as a dessert or digestif.
Ingredients
5 lemons
1 liter / 33.8 fl oz rectified spirit, like Everclear or Golden Grain
750 g / 26.5 oz sugar
700 ml / 23.7 fl oz water
Method
- Rinse and pat dry the lemons. Using a vegetable peeler, pare off the rind from all the lemons, taking care not to include any white pith, since it would make the limoncello bitter.
- Put lemon rind in a large jar and pour in the alcohol. Seal the jar tightly with a lid and set it aside for a week in a dark place, shaking the jar daily.
- In a medium-sized pot, slowly bring sugar and water to a boil over medium heat, while stirring frequently, until the sugar has dissolved. Turn off the heat and let the syrup cool down completely, before adding it to the jar with the alcohol and lemon peels. Set aside for another week, shaking the jar daily.
- Strain your homemade limoncello into a clean bottle (or bottles), adding 2 – 3 strips of lemon peel in each bottle for decoration.
