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Limoncello is a lemon liqueur produced in the south of Italy. Making limoncello at home is a lengthy process, but it is well worth the effort. It takes two months from beginning to end, but the process is quite simple.
Recipe adapted from: chefmichaelsalmon.com
Ingredients
- lemons15
- bottles (750 ml each) vodka (100 proof)2
- granulated sugar4 cups
- quarts water1 1/2
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Wash the lemons with hot water. Using a vegetable peeler, remove the skin from the lemons. Reserve the lemon juice for other recipes. Remove the white pith from the lemon peels with a kitchen knife, leaving only strips of the bright yellow skin.
Place the lemon peels in a large (at least 1 gallon) glass jar and cover with one bottle of the vodka. Seal the jar tightly and store in a cool dark place for one month.
After the month has passed, make a simple syrup by combining the sugar and water in a saucepan and bringing it to a boil. Simmer for about 10 minutes, stirring all of the sugar crystals from the side of the pan, and dissolving all of the sugar. Cool completely. Add the simple syrup to the jar with the lemon vodka, stir and seal tightly. Return the jar to the cool dark place for another month.
After the final month has passed, strain the liquid from the lemon peels and store in bottles in the freezer. Serve the limoncello very cold in small chilled glasses.
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