Limoncello Recipe

Preparation Steps

1. 1

   Prepare the Lemons

   Wash the lemons thoroughly under cold water. Using a vegetable peeler or a microplane, carefully zest the lemons, avoiding the bitter white pith. You should have about 1 cup of lemon zest.

2. 2

   Infuse the Alcohol

   In a large glass jar or container, combine the lemon zest with the grain alcohol. Seal the container tightly and let it sit in a cool, dark place for at least 1 week, shaking it gently every couple of days to mix the ingredients.

3. 3

   Make the Simple Syrup

   After the infusion period, prepare the simple syrup by combining 1 cup of water and 3 cups of granulated sugar in a saucepan. Heat over medium heat, stirring until the sugar is fully dissolved. Allow the syrup to cool to room temperature.

4. 4

   Combine and Strain

   After the infusion is complete, strain the lemon zest from the alcohol using a fine-mesh sieve or cheesecloth into a clean bottle. Add the cooled simple syrup to the strained lemon-infused alcohol and stir well to combine.

5. 5

   Bottle and Chill

   Transfer the limoncello to clean glass bottles. Seal and refrigerate for at least 24 hours before serving. The limoncello can be enjoyed chilled or at room temperature.