Homemade Limoncello

Homemade Limoncello
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Limoncello is a classic Italian liqueur that is typically drunk chilled, and straight – although you can add it to your favorite cocktails for a citrusy punch too. The crux of the recipe is what kind of alcohol you use. If you can get Everclear – 151 proof – in your area, it works best, and takes the least amount of time. If you can’t, then 80 proof vodka will do in a pinch, and that’s what our recipe is based on.
Homemade Limoncello
Print Recipe
Limoncello is a classic Italian liqueur that is typically drunk chilled, and straight – although you can add it to your favorite cocktails for a citrusy punch too. The crux of the recipe is what kind of alcohol you use. If you can get Everclear – 151 proof – in your area, it works best, and takes the least amount of time. If you can’t, then 80 proof vodka will do in a pinch, and that’s what our recipe is based on.
Ingredients
Servings:
Instructions
  1. If the lemons are not organic, scrub the peels under warm water to remove any wax added for appearance sake.
  2. Using a sharp knife, peel the lemons in a spiral, taking care to take up as little of the bitter white pith as possible.
  3. Place the peels in a large, clean glass jar that is sealable. (Save the lemons to juice for your favorite recipes or drinks.)
  4. Pour the vodka over the lemon rinds, taking care to submerge them all.
  5. Seal the jar, and shake it a little. To add an extra seal, place a piece of plastic wrap between the jar and lid.
  6. Store it in a cool, dark area for at least two weeks, and up to one month, shaking it every few days.
  7. Once it is done, it should be a nice lemony yellow color.
  8. Using a cheesecloth, strain the liquid into a large pitcher.
  9. Now, make the simple syrup by combining the sugar and water in small saucepan. Heat, stirring constantly, until the sugar is completely dissolved, and the syrup begins to thicken.
  10. Allow the syrup to cool to room temperature, and then combine it with the strained lemon vodka. The initial result should be slightly cloudy.
  11. Serve refrigerated.
Recipe Notes

Note: the stronger the spirit you use, the more simple syrup you will need to use to sweeten it later.

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