Limoncello

Limoncello is an Italian beverage/liqueur made with organic lemons, vodka, and simple syrup. It is best served ice cold and can be used in various cocktails and desserts.

Ingredients

• 10 large organic lemons
• 1 liter high-proof vodka (40–50% alcohol) or grain alcohol
• 4 cups water
• 3 cups granulated sugar

Instructions

1. Thoroughly wash and scrub the lemons under warm water to remove any dirt or residue. Pat dry with a clean towel.
2. Using a vegetable peeler, carefully remove the yellow outer peel from each lemon. Avoid the white pith underneath, as it can make the limoncello bitter. Place all the lemon peels into a large glass jar.
3. Pour the vodka or grain alcohol over the lemon peels. Ensure the peels are completely submerged. Seal the jar tightly with a lid.
4. Store the jar in a cool, dark place for 2 to 4 weeks. Shake the jar gently every few days to help the infusion process.
5. Monitor the infusion as the lemon peels steep; the alcohol will gradually turn a bright yellow color. For the strongest lemon flavor, allow the infusion to continue for the full 4 weeks.
6. Once the infusion is complete, prepare the sugar syrup. In a large saucepan, combine 4 cups water and 3 cups sugar.
7. Heat over medium intensity, stirring occasionally until the sugar completely dissolves. Do not boil aggressively. Remove from heat and allow the syrup to cool completely.
8. Place a fine mesh strainer lined with cheesecloth over a large bowl. Slowly pour the infused alcohol through the strainer. Discard the lemon peels. For an exceptionally clear limoncello, strain a second time using coffee filters.
9. Once the syrup is fully cooled, slowly mix it with the strained lemon alcohol. Stir thoroughly to combine. Taste and adjust sweetness if desired by adding a little more syrup.
10. Using a funnel, transfer the limoncello into clean glass bottles. Seal tightly.
11. Allow the bottled limoncello to rest for at least 7 days before serving. This additional aging period helps the flavors blend and smooth out.

Notes

Limoncello is best served ice cold. Store the bottle in the freezer and serve in chilled cordial glasses. It can also be used in lemon martinis, sparkling wine cocktails, lemon spritzers, fruit salads, sorbets, cheesecakes, tiramisu variations, and pound cakes. Cloudiness is completely normal and occurs when citrus oils combine with water and sugar syrup. Properly stored limoncello can maintain excellent quality for up to two years in the freezer or one year in the refrigerator.