Thursday, February 29 2024

Limoncello is an Italian world-famous Lemon Liqueur.

Surprisingly, it’s very easy to make!


In this Limoncello recipe you’ll find all the information you need on how to make delicious authentic Italian Limoncello liqueur at home.

 

 

 

 

SERVINGS:50

INGREDIENTS:

  • 13 organic lemons
  • 1 quart (1 litre) 95% Alcohol by Volume (ABV) 190 US PROOF ***
  • 4 gallon air tight container
  • 6 cups white granulated sugar
  • 1 1/2 QUART (6 1/4 CUPS) (1,500 litre) mineral water

 

*** But you’ll also find on how to make Limoncello with vodka and lower proof alcohol. You can use Everclear 96°

 

 

 

METHOD

First wash the lemons very well under running water to remove any impurities on the surface.

Dry them and with the help of a small knife or potato peeler peel them removing the zest; be careful not to cut the white part of the lemon otherwise the limoncello will be bitter.

Sterilize** an airtight jar and put the peels in it, add the pure alcohol and close it tightly.

Let the hermetically sealed jar rest in a dark, cool place, away from heat surges for about 30 days.

After the specified time has elapsed, take a small saucepan, pour in the water and add the sugar; stir and bring to a boil, dissolving the sugar, then turn off the heat and let cool.

Pour the macerated lemon peels, into a strainer resting on a bowl underneath to collect the strained alcohol.

Now combine the syrup with the alcohol***, mix everything very well, decant the limoncello into sterilized bottles of your chosen size and let it rest for another week, always in a dark and cool place.

After the week has passed, it will be ready to be enjoyed; store your limoncello in the freezer and serve it chilled.

 

Notes

* This is the classic alcohol used in cooking, for making liqueurs: you can find it in supermarkets without too much effort

** To sterilize the jar, you can boil it for 20 minutes in water: start with cold water and measure the time from the time of boiling

*** Take care that the syrup is no longer boiling when you combine the alcohol, otherwise you risk that some of the alcohol may evaporate.

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6 comments

  1. Hi I live in France and cannot buy over the counter pure alcohol. It’s illégal. What is the alternative please ?

  2. 1. What alcohol spirit is authentic, vodka or everclear? I’ve seen recipes using both.
    2. When are the peels removed?, before adding sugar syrup or filtered out when bottling?
    3. Is the limoncello ready to drink after bottling or does it improve sitting on shelf for awhile?

    Thank you for your recipe

    1. Here in Italy we use 98° alcohol but I know it is complicated to find in America.

      You could just use Everclear 95°.

      After the specified time has elapsed (30 days), take a small saucepan, pour in the water and add the sugar; stir and bring to a boil, dissolving the sugar, then turn off the heat and let cool.

      Pour the macerated lemon peels, into a strainer resting on a bowl underneath to collect the strained alcohol.

      Now combine the syrup with the alcohol***, mix everything very well, decant the limoncello into sterilized bottles of your chosen size and let it rest for another week, always in a dark and cool place.

      After the week has passed, it will be ready to be enjoyed; store your limoncello in the freezer and serve it chilled.

      *** Take care that the syrup is no longer boiling when you combine the alcohol, otherwise you risk that some of the alcohol may evaporate.

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