Ingredients
Scale
- 10–12 organic, unwaxed lemons (thick-skinned varieties like Femminello or Lunario preferred)
- 750ml high-proof neutral spirit (190-proof grain alcohol or high-quality vodka)
- 4 cups granulated sugar
- 4 cups filtered water
Instructions
- Prepare the Lemon Zest:
- Wash the lemons thoroughly and pat them dry.
- Using a microplane grater or zester, carefully remove the yellow zest, avoiding the white pith as it will make the limoncello bitter.
- Infuse the Alcohol:
- Place the lemon zest in a large glass jar or container with an airtight lid.
- Pour the alcohol over the zest, ensuring all the zest is submerged.
- Seal the jar and let it sit in a cool, dark place for 7-10 days. Shake the jar gently once a day to mix the flavors.
- Make the Simple Syrup:
- In a saucepan, combine the sugar and filtered water. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let the syrup cool to room temperature.
- Combine and Strain:
- After the infusion period, strain the lemon zest from the alcohol using a fine-mesh strainer or cheesecloth.
- Gradually mix the cooled syrup into the infused alcohol, tasting as you go to achieve your desired sweetness level.
- Bottle the Limoncello:
- Transfer the limoncello into clean glass bottles or decanters. Seal tightly and store in the freezer for at least a week before serving to let the flavors meld.
- Serve and Enjoy:
- Serve chilled in small glasses. Limoncello is best enjoyed as a digestif after meals.
Notes
Prep Time: 30 minutes | Infusion Time: 7-10 days | Total Time: 7-10 days
Kcal: 90 per serving | Servings: 20 (small glasses)
