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Limoncello
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups45 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4509954
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 15 lemons
- 4 cups superfine sugar
- 2 fifths (1.5 litres total) 100 proof vodka
- 5 cups water
Directions
- Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.
- In a 1-gallon glass jar, combine half the vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place.
- In a large saucepan, combine the sugar and water and cook until thickened (about 5–7 minutes). Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10–40 days.
- After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve.
Notes
Wondering what to do with the lemons after you've zested them? Try making lemonade, ginger beer, or sima.