Homemade Limoncello
Recipe Type: Drinks
Cuisine: Italian
Serves: 3 cups
Take the Italian sunshine to your drink by making your own limoncello, a popular Italian liqueur, in your own kitchen while making it wait for 30 days. Even if the waiting time is long, it just takes 4 ingredients and 30 minutes to make it.
  • 6 untreated or organic big lemons (possibly the Sorrento lemon variety), rinsed and dried
  • 1-1/4 cups 95% drinking alcohol
  • 1-1/4 cups water
  • ¾ cup granulated white sugar
  1. Using a potato peeler (much better than using a knife), peel the lemons. Make sure you don't get the white pith under the skin. Using a potato peeler assures you that the peeling doesn't reach the white part of the lemons. You will only be needing the rind for this recipe. Use the juice for other recipes.
  2. In a sealable bottle, mix the alcohol and the rind. The rind should be completely submerged in the alcohol. Seal and leave in a shelf (away from the light) for 15 days.
  3. After 15 days, strain the alcohol then discard the rind.
  4. On the 15th day, prepare the syrup. Over medium heat, in a small saucepan, mix the water and the sugar then boil. Simmer until it attains a light syrupy consistency, about 10 minutes. Let it cool.
  5. When the syrup has cooled down, mix the alcohol.
  6. In the bottle where you will keep the limoncello, transfer the limoncello. Close and keep for 10 - 15 days in the refrigerator before serving. The limoncello can last for a couple of months in the refrigerator.
Recipe by Honest Cooking at https://honestcooking.com/homemade-limoncello/