My friend Lynn gave us a bottle of decadently delicious limoncello that she made herself, complete with a custom label. Mind you, Lynn also makes fresh pasta to go with the best ragù I’ve ever had. She could probably build you a cabin if she felt like it.
Limoncello is thick and sweet, lemony and clean. Inspired by Lynn’s careful process—and desperate for a bottomless supply of this heavenly Italian liqueur—I set out to make my own.
You’ll need:
9 organic lemons
750 ml Everclear grain alcohol (120 proof)
3.5 cups water
2.5 cups sugar
Why 9 lemons and not 10? That’s how many came in the Whole Foods bag. No one will notice if you use 8 or 10.5. But yes, the lemons really should be organic—otherwise the alcohol will pull all kinds of gunk from the peels. Use Meyer lemons if you can. We have a small tree growing in the sunniest part of our yard. Since only the peels go into the limoncello, I juice the lemons (and some limes) to make sour mix for margaritas.
Most recipes say you can use vodka or Everclear. I didn’t. Try vodka at your own peril. :) I’ve seen different proof levels recommended, but 120 is what’s on the shelves here.
Instructions:
Wash and dry the lemons well.
Use a vegetable peeler to remove long strips of peel. Then, using a paring knife, carefully remove all the white pith—like you’re filleting fish.
Place the peels in a large glass jar and pour in the alcohol. Screw the lid on and set it aside for 2 to 4 weeks. Longer is better, but I only made it to 24 days. (I made two batches and left one to infuse longer—will report back if it tastes different.)
After infusion, strain the alcohol into a large bowl and discard the peels.
In a saucepan, combine sugar and water. Bring to a boil and let it bubble gently for 10 minutes. Let it cool completely.
Pour the syrup into the infused alcohol. It’ll turn slightly cloudy. Stir gently to combine.
Use a funnel to bottle the limoncello. My funnel has a mesh strainer that catches stray bits of peel. This recipe makes enough to fill three 500ml (16 fl. oz.) bottles.
Keep your limoncello chilled in the freezer. Serve in a shot glass (even though it’s meant to be sipped). Enjoy!
Supplies:
vegetable peeler
paring knife
wide-mouth jars
funnel (with mesh strainer, ideally)
glass bottles
citrus juicer (to save lemon juice)
freezer tray with lid
[Added March 30]
I scored a dozen Meyer lemons at the farmers’ market! The peels are thinner and so fragrant. I’m freezing the juice as ice cubes for later.