Limoncello
From dancegypsy67 17 years ago
- 1-0080 minutes to make
- Serves 32
This is so simple. Don't waste your money buying the cough syrup you find in liquor stores. I felt so welcome being offered the homemade limoncello during my trip to Italy. My friends tell me they feel the same when I offer mine to them.
Ingredients
- 750 ml vodka shopping list
- 8 lemons - peels fresh and unblemished, unwaxed, if possible shopping list
- 3 cups water shopping list
- 2 cups sugar, adjust to taste shopping list
How to make it
- Rinse the lemons well. Using a sharp veggie peeler or paring knife, remove the zest in long ribbons avoiding as much of the pith as possible.
- Combine the vodka and lemon peel in a sealable containter. Seal.
- Put in a dark area. The length of time the steeping peels should sit varies depends on who you ask. I've heard as quick as a week and as long as 40 days. I have even left it as long as a year.
- Wikapedia says that using a 96 proof alcohol will remove more of the oils from the peel and will give you a stronger lemon flavor. I should try that.
- Make a simple sugar syrup. I knew the concept of a simple syrup, but not the recipe. My simple syrup is not very sweet. Adjust yours to taste. Cool.
- Strain the vodka. Combine the vodka and simple syrup in another sealable container.
- Put in a dark area. I'd let it sit at least a week. It becomes more mellow the longer it ages. Chill well before serving. I usually have a bottle in my freezer.
- In Italy, it's a digestive. It's certainly a nice way to end a meal!
The Rating
Reviewed by 4 people-
Outstanding! I love Limoncello, so I will trying this at home. How delightful! Thank you, hon. :)
lunasea
in Orlando loved it
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