Limoncello Recipe

Zesting the Lemons

Using a microplane or zester, carefully zest the lemons avoiding the bitter white pith. You should have about 2 cups of lemon zest.

Infusing the Alcohol

In a large glass jar or container, combine the lemon zest and grain alcohol. Seal the jar tightly and let it infuse in a cool, dark place for at least 7 days, shaking it gently every couple of days.

Making the Simple Syrup

In a saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar has completely dissolved. Once dissolved, remove from heat and let it cool.

Straining the Mixture

After the infusion period, strain the alcohol mixture through a fine mesh strainer or cheesecloth into a clean container to remove the lemon zest.

Combining the Mixtures

Mix the strained lemon-infused alcohol with the cooled simple syrup. Stir well to combine.

Bottling the Limoncello

Using a funnel, pour the limoncello into clean, sterilized bottles. Seal tightly and store in the freezer for optimal serving temperature.