Paolo Lazzaroni & Figli Limoncello Recipe
Make Paolo Lazzaroni & Figli Limoncello Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Lemons
Thoroughly wash the lemons to remove any wax or pesticides. Using a vegetable peeler, carefully peel the lemons to remove the zest, avoiding the bitter white pith underneath. You will need about 10 lemons' worth of zest.
- 2
Infuse the Alcohol
Place the lemon zest in a large glass jar or container. Pour the grain alcohol over the zest, ensuring that it is fully submerged. Seal the jar tightly and let it sit in a cool, dark place for at least 7 days, shaking it gently every couple of days.
Making the Syrup
- 3
Prepare the Sugar Syrup
In a medium saucepan, combine the granulated sugar and water. Heat over medium heat, stirring constantly until the sugar fully dissolves. Once dissolved, bring the mixture to a boil, then remove from heat and allow to cool completely.
Combining and Bottling
- 4
Combine the Mixtures
After the alcohol has infused for at least a week, strain the lemon zest from the alcohol using a fine mesh strainer or cheesecloth. Discard the zest. In a large mixing bowl or pitcher, combine the infused alcohol with the cooled sugar syrup, adjusting sweetness to taste.
- 5
Bottle the Limoncello
Using a funnel, pour the limoncello into clean, sterilized bottles. Seal tightly and label. For best flavor, let it age in the refrigerator for at least another week before serving.
