Monday, March 29, 2010


15 lemons*
2 bottles (750 ml) 100-proof vodka**
4 cups sugar
5 cups water

* Choose thick-skinned lemons because they are easier to zest.

** Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the Limoncello will not turn to ice in the freezer.

Preparing the Limoncello:
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.

Carefully zest the lemons with a zester, no pith.

In a large glass jar (1-gallon jar), add one bottle of vodka.

Add the lemon zest as it is zested.

Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be.(There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.

In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes.

Let the syrup cool before adding it to the Limoncello mixture.

Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.

After the rest period, strain and bottle: discarding the lemon zest.

Keep your bottles of Limoncello in the freezer until ready to serve.

  • Serve over ice chips
  • Mix with sparkling wine or mineral water and add a twist of lemon peel to serve as an aperitif
  • Toss with fresh berries or fruit
  • Over vanilla ice cream or frozen yogurt

Variations: For a smoother Limoncello, use 30 lemons instead of 15 and 5 vanilla beans in the recipe. Split the vanilla beans and scrape out the seeds, adding the split beans and seeds to the alcohol when the lemon zest goes in.


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP