Italian citrus-based lemon liqueur, This recipe does not require much work but it dose require time, 80 days in fact, but it is so worth it! I love lemon! This is lemon goodness! It is wonderful as a palate cleanser or as an after dinner drink. Keep it in the freezer so it’s ice cold.
Using 100-proof Vodka:
2 (750 ml) bottles 100-proof vodka
4 cups sugar
5 cups water (filtered tap water or distilled water)
* When choosing lemons you want to use organic. They won’t have wax and pesticides on the peel. Choose thick-skinned lemons because they are easier to zest. The lemons must be yellow and not tinted with green.
Wash the lemons with a vegetable brush and hot water; pat the lemons dry.
Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello.
In a large glass jar (1-gallon jar with lid), add vodka.
Add the lemon zest as it is zested.
Cover the jar and let sit at room temperature for 40 days in a cool dark place. You can do shorter but the longer the mixture rests, the better the end taste will be.
Just let it sit, it will slowly take on the lemon flavor and become a lovely yellow color.
Make a Basic Simple Syrup using the 4 cups sugar and 5 cups water:
In a large saucepan, combine the sugar and water; bring to a gentle boil and let boil, approximately 5 to 7 minutes. Remove from heat and let the syrup cool to room temperature before adding it to the Limoncello mixture.
Add cooled sugar mixture to the Limoncello mixture (from Step One). Cover jar and allow to rest for another 40 days.
After the rest period, strain the Limoncello; discarding the lemon zest.
NOTE: Coffee filters or cheesecloth work great for straining the mixture. Moisten the filters before beginning the straining process. Pour strained Limoncello in bottle/bottles (of your choice) and seal tightly.
Keep your bottle/bottles of Limoncello in the freezer until ready to serve. Serve ice cold from the freezer.
Now that you have all those naked lemons, juice them all and make some Lemon Drop Moonshine Moonshine recipes
I have used this recipe for Blood Orange Cello also.