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Limoncello

(recipe, joyluck ...)

Ingredients

  1. 750 ml bottle of grain alcohol
  2. 7 or 8 large lemons
  3. 5 cups water
  4. 3 cups sugar

Steps

  1. Wash the lemons thoroughly - scrub them clean of all residue.
  2. 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.
  3. Put the peels into a large, open-mouth jar with the alcohol and seal the lid tightly. Put the date on the bottle.
  4. 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.
  5. One week later, dissolve the sugar completely in water by heating it on the stove. Then cool the sugar-water mixture to room temperature.
  6. 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.
  7. 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.