Limoncello Recipe
Make Limoncello Recipe in just 14m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Zesting the Lemons
Using a vegetable peeler or microplane, zest the lemons carefully to avoid the bitter white pith. You will need the zest from 10 lemons.
- 2
Mixing the Alcohol
In a large glass jar or container, combine the lemon zest with 750 ml of high-proof alcohol. Seal the container tightly and let it sit in a cool, dark place for about 1 to 2 weeks. Shake the jar gently every few days to help infuse the flavors.
Making the Syrup
- 3
Preparing the Syrup
In a saucepan, combine 500 ml of water and 400 g of granulated sugar. Heat the mixture over medium heat, stirring occasionally until the sugar is fully dissolved. Once dissolved, remove from heat and let the syrup cool.
Finalizing the Limoncello
- 4
Combining the Infusion and Syrup
After 1 to 2 weeks, strain the lemon-infused alcohol through a fine mesh strainer or cheesecloth into a clean container to remove the zest. Add the cooled syrup to the lemon-infused alcohol and mix well. If using, add 100 ml of additional lemon juice for extra tartness.
- 5
Bottling the Limoncello
Using a funnel, pour the limoncello into clean bottles. Seal tightly and refrigerate. Allow the limoncello to chill for at least 24 hours before serving.