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Limoncello II
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups22 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4509955
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 5–7 unwaxed lemons
- 300 ml 95% ABV grain alcohol
- 700 ml water
- 500 ml sugar
Directions
- Peel lemons, avoiding or removing the bitter white pith.
- Combine lemon peel and alcohol in the mason jar.
- Cover the jar and let infuse for 20 days.
- After infusion is complete, create a simple syrup by boiling the water stirring in the sugar until dissolved.
- Allow syrup to cool completely, then strain the infused alcohol into it. Stir well to combine.
- Bottle the limoncello or return to the jar for storage.
Equipment
1-liter mason jar
Notes
Feel free to scale the recipe up or down, and adjust the sugar to the sweetness you like, but the ABV should remain somewhere around 28–30%.