Italian Limoncello recipe

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2/5 part100 proof vodka
4 cups sugar
5 cups water
zest of 15 fresh lemons

1. Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.

In a 1-gallon glass jar, add one fifth vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place.

3. In a large saucepan, combine the sugar and water and cook until thickened, appx. 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10 to 40 days.

4. After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve.




More comments
True Limoncello

posted by shiney_avon @ 08:31PM, 7/29/06

True limoncello is made with grain alcohol where le lemon rinds are derived from large thick skinned lemons and soaked for about 10 days in the alcohol until the entire liquid is a beautiful yellow color, the after 10 days strain the liquid to remove the peels and then make you syrup using a kilo of sugar, then refrigerate.
What I believe is True Limoncello

posted by Steve @ 10:26PM, 10/09/07

Soak zest peels in 190 proof Everclear alcohol for 3-4 days. The extraction is complete when you can bend a lemon peel and it "snaps". Soaking it beyond this point doesnt help any. Strain and set aside. Also, mix one part simple syrup with one part lemon extract. Refrigate and enjoy.

You also can try replacing the water in the syrup with 50% whole milk and 50% whole cream. Mix one part cream syrup with 2/3 part lemon extract. This makes a wonderful cream limoncello.

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For information on creating mixed drink recipes, bartending information, and measurements for alcoholic drinks, visit our Bartender Guide.


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