Limoncello is truly the best tasting Italian liqueur originating in the Gulf of Naples region of Italy. This recipe is over 100 years old. Lemon peels (zest), without the pith, are steeped in pure alcohol until the lemon oil is released, then mixed with simple syrup. If you vary the sugar to water ratio you can adjust the flavor.
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12 wax free organic lemons
1 (750-ml) bottle Everclear or vodka
3 1/2 cups water (distilled, if possible)
2 1/2 cups sugar
Sharp fillet knife
2 quart glass pitcher with lid
Large sauce pan
2- 1 liter Italian swing top bottles
Wash and dry your lemons.
Peel the skin of the lemons in long strips (Set aside the skinless body of the lemons for some other use).
Use your sharp fillet knife to trim away the white pith on the back side of your peals (This is what takes the majority of your time, but it is worth it. The pith absorbs alcohol. We don’t want that.)
Put lemon peels in 2-quart glass pitcher and pour in your alcohol. Place this container in a cool dry place for at least 4 days. (Do not put it in the refrigerator.)
After your lemons are pickled (at least 4 days later), dissolve the sugar with the water in a large sauce pan. Remove from heat and allow to cool to room temperature.
Pour the syrup mixture into the vodka mixture. Reseal the container and place back in that cool dry place overnight.
Using the strainer, separate the limoncello from the peels. Now pour the limoncello into your serving bottles. Seal and refrigerate. May be served in 4 hours or up to 6 weeks later.
Order your limoncello wax free lemons here.
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