Authentic Italian Limoncello (Print version)
A bright homemade Italian lemon liqueur made with thin lemon peel, high-proof alcohol, and a clean sugar syrup.
# Ingredients:
For the lemon infusion
01 -
10 large organic or untreated lemons
02 -
750 ml (3 cups) 190-proof neutral grain alcohol, such as Everclear where legal
For the syrup
03 -
4 cups (960 ml) filtered water
04 -
3 cups (600 g) granulated sugar
# Instructions:
01 -
Rinse the lemons gently and dry them well. Use a vegetable peeler to remove only the yellow zest, trimming away any white pith.
02 -
Place the lemon peels in a large clean glass jar. Pour in the alcohol, seal tightly, and store in a cool dark place for 10-14 days, swirling the jar every day or two.
03 -
Combine the water and sugar in a saucepan. Warm over medium heat, stirring until the sugar dissolves completely, then cool to room temperature.
04 -
Strain the lemon alcohol through a fine-mesh strainer into a large pitcher or bowl. Discard the peels, then strain again through a coffee filter if you want a cleaner finish.
05 -
Stir the cooled syrup into the strained lemon alcohol. Pour into clean glass bottles, seal, and rest in a cool dark place for 7 days.
06 -
Store the bottles in the freezer and serve very cold in small glasses. Taste after chilling and dilute with a little extra cooled syrup if you prefer a softer liqueur.
# Good to know:
01 -
Plan for 10-14 days of infusion plus 7 days of bottle resting.
02 -
Use only the yellow peel for the cleanest lemon flavor.
03 -
Serve in 1-2 ounce portions straight from the freezer.