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(recipe, joyluck ...)
- 750 ml bottle of grain alcohol
- 7 or 8 large lemons
- 5 cups water
- 3 cups sugar
- Wash the lemons thoroughly - scrub them clean of all residue.
- Using a peeler, take off the skins being careful not to get any of the white lemon “pith” onto your peelings or it will add bitterness to your limoncello.
- Put the peels into a large, open-mouth jar with the alcohol and seal the lid tightly. Put the date on the bottle.
- Put the jar in a cool, dry place for one week - once a day, shake the contents well to remix everything. You’ll notice the color of the liquid changing to yellow and the color of the lemon peels fading.
- One week later, dissolve the sugar completely in water by heating it on the stove. Then cool the sugar-water mixture to room temperature.
- Strain the lemon peels out of the alcohol and then mix the alcohol with the sugar-water. Usually the color of the alcohol changes from clear yellow to cloudy yellow when it’s combined with the sugar-water.
- Pour the mixture into bottles which can be sealed tightly and store them in the freezer. If the limoncello is kept “frozen” until serving it becomes thick and syrupy.