Limoncello recipe
User Reviews
4.5
Limoncello recipe
Description
The limoncello is made by carefully zesting lemons, avoiding the bitter pith, and soaking the peels in grain alcohol such as Everclear or vodka. This steeping in a sealed jar for at least 4 days extracts vibrant lemon oils. A syrup of sugar dissolved in water is prepared separately and cooled. After straining the alcohol from the zests, the syrup is blended back into the infusion to mellow the strong spirit and add sweetness.
The liqueur develops a bright yellow color and strong lemon aroma, perfect for serving chilled as a digestif. Adjusting sweetness or alcohol strength after mixing allows customization to taste. Bottling in sterilized containers helps preserve freshness.
This traditional Italian-style limoncello requires minimal ingredients and basic equipment, emphasizing careful zesting and steeping for quality flavor. It benefits from patience during infusion and can be stored sealed for months to enhance flavor integration.
Ingredients
- 15 lemon Sorrento or Meyer if possible, organic
- 1 liter Grain Alcohol Everclear or Vodka, bottle of
- 400 grams sugar 2 cups, granulated white
- 800 ml water 3 ⅓ cups
Instructions
- Wash and dry the lemons. Then zest them using a microplane or peel them using a vegetable peeler or knife. But do not include any of the bitter white pith under the peel.
- Put the zest from all the lemons in a sterilized glass jar and then pour in the grain alcohol. There should be enough alcohol to completely cover all the lemon peels.
- Put the lid on the glass jar and seal it tightly. Now, store it in a cool dark place for at least 4 days and up to 20 days. The longer the peels are left in the alcohol the more your limoncello will taste of lemon.
- Heat the sugar and water together in a small saucepan over medium heat until the sugar has completely dissolved. Then let the simple syrup cool to room temperature.
- Strain the alcohol and discard the lemon peels. The liquid should be dark yellow in color and have a strong lemon smell.
- Pour the cooled simple syrup into the strained alcohol and mix well. Then pour the mixture into bottles and seal them tightly. Now, let the bottles sit in a dark place for at least 2 days and up to 10 days. The longer you wait the more intense the lemon flavor.
Notes
- Use organic lemons to avoid pesticides on the zest for a cleaner flavor.
- Ensure the zest does not include any white pith, which can add bitterness.
- Store the limoncello sealed in a cool, dark place to preserve flavor.
- Adjust the alcohol strength by diluting with water after mixing with simple syrup as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 10g | |
| Calories | 389kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 0.02g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.001g | 0% |
| Polyunsaturated Fat | 0.001g | 0% |
| Sodium | 5mg | 0% |
| Potassium | 5mg | 0% |
| Fiber | 0.04g | 0% |
| Sugar | 40g | 80% |
| Vitamin A | 0.3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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