Limoncello Recipe

Inspired by Quartiere

Time30m

Serves20

Make Limoncello Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Lemons
Wash the lemons thoroughly to remove any wax or pesticides. Using a vegetable peeler or a zester, carefully peel the lemons, avoiding the white pith as it can add bitterness.
2
Combine Lemons and Alcohol
In a large glass jar with a tight-fitting lid, combine the lemon peels and the high-proof vodka or grain alcohol. Seal the jar tightly and shake gently to mix. Allow the mixture to infuse in a cool, dark place for at least 7 days, shaking the jar every couple of days.

3
Prepare the Sugar Syrup
After the infusion period, prepare a simple syrup. In a saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Allow the syrup to cool to room temperature.
4
Combine and Adjust
Once the sugar syrup has cooled, strain the lemon-infused alcohol through a fine-mesh sieve or cheesecloth to remove the lemon peels. Mix the strained alcohol with the sugar syrup. Stir well until fully combined. Taste the limoncello; if you prefer it sweeter, you can add more sugar syrup to taste.

5
Bottle the Limoncello
Using a funnel, carefully pour the limoncello into clean, sterilized bottles. Seal the bottles with caps or corks.
6
Chill and Serve
For the best flavor, refrigerate the limoncello for at least 24 hours before serving. Serve chilled in small glasses, and enjoy!