This was easy to make and very good. I used vodka for the base. It keeps well, but I do keep it in the fridge.
Lemon Liqueur
(Limoncello)
MAKES ABOUT 2 QUARTS
Although Alfonso Iaccarino, who gave us this recipe, uses Sorrento lemons to make his version of limoncello, conventional lemons yield fine results.
25 lemons, preferably organic
1 liter of pure grain alcohol
(such as Everclear)
3 1⁄2 cups of sugar
1. Wash lemons, in hot water and dry. Using a vegetable peeler, remove the zest from each lemon in wide strips, leaving behind as much of the white pith as you can. (Reserve whole lemons or freeze their juice in ice cube trays for another use.)
2. Put zest and grain alcohol into a large glass jar with a tight-fitting lid, pressing down on zest to submerge, if necessary. Cover tightly and set aside in a cool, dark place to let infuse for 48 hours.
3. Cook sugar in 4 cups of water in a large pot over medium-high heat, stirring occasionally, until it comes to a boil. Remove syrup from heat and let cool completely.
4. Strain zest from alcohol through a sieve set over the pot of syrup; discard zest. Stir to combine and return to the jar. Limoncello is ready to serve at this point. Store, tightly sealed, at room temperature for up to 3 months.
Ratings & Comments (2)
I make this, but I steep the peels for 7 days. Then, after combining with the syrup, I let it "set" for another 5 days. I believe this makes for a smoother end product. I use vodka, as well. It should be served cold. Best to keep it in the fridge. People who use Everclear even keep it in the freezer to stay good and cold. Can't do that with vodka because the alcohol content ends up low enough to freeze it.
Lemon Liqueur
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