Lemoncello Recipe

Time36h

Serves12

chef john’s famous recipe

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Ingredients

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1
Wash and dry lemons
Thoroughly wash the lemons under hot water and scrub to remove dirt and any surface residues. Pat dry completely — any water will cloud the final liqueur.
2
Zest the lemons
Using a vegetable peeler or microplane, remove only the yellow zest from the lemons, avoiding the white pith as much as possible (the pith adds bitterness). You should end up with several generous cups of zest from 8 lemons.
3
Combine zest and alcohol
Place the lemon zest in a large, clean glass jar (at least 1 L capacity) with an airtight lid. Pour the 750 ml of high-proof alcohol over the zest, pressing the zest down so it is submerged. Seal the jar tightly.
4
Steep the infusion
Store the jar in a cool, dark place for 7–14 days. Shake the jar gently once a day to agitate the zest. Taste the alcohol after 7 days; the liquid should be deeply yellow and intensely lemon-scented. Continue up to 14 days if you prefer a stronger flavor.
5
Strain the infused alcohol
When the infusion has reached your desired lemon intensity, strain the liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean bowl or pitcher to remove zest and sediment. Press gently on the zest to extract the last flavorful oils, but avoid forcing through pithy solids.

6
Make the syrup
Combine 4 cups water and 3 cups sugar in a medium saucepan. Warm over medium heat, stirring until the sugar is completely dissolved. Bring just to a simmer, then remove from heat. Allow the syrup to cool to room temperature.
7
Cool and adjust
Taste the cooled syrup. If you want a sweeter limoncello, dissolve up to the optional additional 1/2 cup sugar into the warm syrup before cooling. Let syrup cool fully — chilled syrup will mix with the alcohol without warming it and preserve clarity.

8
Combine infused alcohol and syrup
Pour the strained lemon-infused alcohol into a large container and slowly add the cooled simple syrup, stirring gently to combine. Taste and adjust: add more cooled syrup a little at a time if you prefer sweeter, or add a splash of unflavored vodka if too sweet or strong.
9
Rest and clarify
Bottle the combined limoncello in clean glass bottles with airtight caps. For best clarity and flavor melding, let the bottled limoncello rest in the refrigerator or freezer for at least 48 hours. If you notice cloudiness, allow additional time for fine particles to settle and optionally filter again through a coffee filter.
10
Serve
Serve chilled in small chilled liqueur glasses or shot glasses. Garnish with a thin lemon twist or slice if desired. Keep the remaining limoncello refrigerated or frozen; it keeps for several months when stored cold.