House Amer Limoncello Picon Recipe
Make House Amer Limoncello Picon Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Garnish
Method
Preparation
- 1
Prepare the Lemons
Wash the lemons thoroughly to remove any wax or pesticides. Using a vegetable peeler, remove the zest of the lemons, being careful to avoid the bitter white pith.
- 2
Combine Ingredients
In a large glass jar or container, combine the lemon zest, granulated sugar, and grain alcohol. Seal the jar tightly and shake gently to mix the ingredients.
- 3
- 4
Prepare the Syrup
After 2 weeks, prepare a simple syrup by bringing water to a boil in a saucepan. Add the remaining sugar and stir until completely dissolved. Let the syrup cool.
- 5
Strain the Mixture
Once the infusion period is complete, strain the lemon zest mixture through a fine-mesh strainer or cheesecloth into a clean container, discarding the solids.
- 6
Combine and Bottle
Mix the strained infusion with the cooled simple syrup. Pour the final mixture into clean bottles and seal tightly.
Serving Suggestions
- 7
Chill and Serve
Refrigerate the Limoncello Picon for several hours before serving. Serve chilled in small glasses, optionally garnished with fresh mint leaves and lemon slices for added flavor.