Tuesday, March 15, 2011


There are two stages to making limoncello. The first stage is the macerating of the lemon peels in alcohol. The second stage is the actual brewing with the rest of the ingredients.

After tasting your first batch of limoncello, the sweetness of the drink can be adjusted to your liking in future batches.

6 1/3 cups 75-percent volume alcohol (2 bottles Everclear Grain Alcohol preferred)
14 lemons
6 1/3 cups water
2 1/3 pounds sugar

Preparing limoncello - The first stage:
Peel the lemons, making sure to only separate the yellow part of the peel from the fruit, and not go too deep, using a potato peeler.

Place the peels in glass jars, big enough to accommodate all the ingredients in the recipe. Seal the jar tight place it in a cool, dark place (basement/cellar, closet, etc.) to rest for two weeks. Do not expose it to sunlight at all during this time and do not open the jar>.

Second stage:
After macerating for two weeks, the alcohol is now ready to be drained and mixed with the water and sugar.

Heat the water in the pan and mix the sugar, then let cool off for about 1 hour, stirring every now and then to make sure that the sugar collected on the bottom of the pan is dissolved.

Remove the lemon peels from the jar and the sugar water to the jar.

And again, for the second time, close the jar tight and let it rest for an entire month in a cool, dark place, no sunlight, shaking gently periodically whenever you notice sugar collecting on the bottom of the jars.

After the month, the limoncello is ready to drink. Keep a bottle ready at all times in the freezer.


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