Limoncello Digestivo Recipe

Preparation

1. 1

   Zest the Lemons

   Using a vegetable peeler or a zester, carefully remove the zest from the lemons, avoiding the bitter white pith. You should have about 1 to 1.5 cups of lemon zest.

2. 2

   Combine Zest and Alcohol

   In a large glass jar or container, combine the lemon zest with the grain alcohol. Seal the jar tightly and let it infuse in a cool, dark place for about 1 to 2 weeks. Shake the jar gently every few days to help the flavors meld.

3. 3

   Prepare the Simple Syrup

   After the infusion period, in a medium saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar has completely dissolved. Allow the simple syrup to cool to room temperature.

4. 4

   Strain the Mixture

   Once the syrup is cool, strain the lemon-infused alcohol through a fine-mesh sieve or cheesecloth into a clean bottle, discarding the lemon zest.

5. 5

   Combine and Bottle

   Mix the strained lemon-infused alcohol with the simple syrup in a large bowl or pitcher. Taste and adjust sweetness if necessary. Pour the limoncello into clean glass bottles and seal tightly.

6. 6

   Chill and Serve

   Refrigerate the limoncello for at least 24 hours before serving. Serve it chilled in small glasses as a delightful digestivo after meals.