Don Ciccio & Figli Limoncello Recipe

Limoncello Base

1. 1

   Wash and zest

   Wash the lemons thoroughly in warm water; if possible, rub with a vegetable brush to remove any residues. Pat dry. Using a microplane or sharp vegetable peeler, remove only the yellow zest from each lemon, avoiding the white pith (the pith is bitter). Collect about 12 lemon peels total (enough to yield a bright aromatic infusion).

2. 2

   Combine zest and alcohol

   Place the lemon zest in a large, clean wide-mouth glass jar (at least 2–3 L capacity). Pour the alcohol over the zest, making sure all peels are submerged. Seal the jar tightly with a lid.

3. 3

   Infuse

   Store the sealed jar in a cool, dark place for 7–14 days. Shake the jar gently once a day for the first 3–4 days, then every other day. The alcohol will take on a bright yellow color and strong lemon aroma. Taste after 7 days; infusion strength will increase with time. Typical duration: 10 days for a clean citrus flavor, up to 30 days for more intensity. Do not exceed 40 days to avoid off-flavors from excessive oil extraction.

4. 4

   Prepare sugar syrup

   When you are ready to finish the limoncello, combine the granulated sugar and filtered water in a medium saucepan. Use 700 g sugar to 1.5 L water for a richer, viscous liqueur (adjust to taste). Warm over medium heat, stirring gently until the sugar is fully dissolved. Do not boil; heating until dissolved and the syrup is clear is sufficient. Remove from heat and allow the syrup to cool to room temperature (about 30–45 minutes).

5. 5

   Strain the infusion

   Open the jar and strain the alcohol through a fine-mesh sieve lined with cheesecloth or a coffee filter into a large measuring container or bowl. Press gently on the peels with a spoon to release remaining liquid, but avoid squeezing too hard (which can release bitter pith). Discard the used peels.

6. 6

   Blend alcohol and syrup

   Slowly add the cooled sugar syrup to the infused alcohol, stirring gently to combine. Taste and, if desired, adjust sweetness by adding more syrup (use equal parts sugar dissolved in water as additional syrup). If the mixture is too strong, add a little more water (cooled boiled or filtered) to reach preferred proof and flavor. The final ratio here yields a liqueur around 28–32% ABV depending on starting alcohol; adjust to taste.

7. 7

   Rest and clarify

   Transfer the finished limoncello to clean bottles (amber or clear glass work; leave a small headspace). Seal tightly and let the bottles rest in the refrigerator or freezer for at least 1 week to allow flavors to marry and any sediment to settle. Chilling also yields the classic viscous mouthfeel when served.

8. 8

   Serve

   Serve well-chilled in small chilled cordial glasses. Garnish with a thin strip of lemon zest if desired. Store limoncello in the refrigerator or freezer; it will keep for several months when refrigerated, longer if frozen. If sediment appears, decant or carefully pour through a fine filter.