Limoncello Recipe

Preparation

1. 1

   Zest the Lemons

   Using a vegetable peeler or zester, carefully remove the zest from the lemons, avoiding the white pith as much as possible. You should have about 2 cups of lemon zest.

2. 2

   Combine Zest and Alcohol

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

3. 3

   Make Simple Syrup

   After the steeping period, combine the sugar and water in a saucepan over medium heat. Stir until the sugar completely dissolves. Allow the syrup to cool to room temperature.

4. 4

   Strain the Mixture

   Using a fine mesh strainer or cheesecloth, strain the lemon zest from the alcohol mixture into a clean container. Discard the zest.

5. 5

   Mix the Lemon Infusion with Syrup

   Combine the strained lemon-infused alcohol with the cooled simple syrup in a large bowl or pitcher. Stir well to combine.

6. 6

   Bottle the Limoncello

   Using a funnel, pour the limoncello into clean, sterilized bottles. Seal tightly and label if desired.

7. 7

   Chill and Serve

   Refrigerate the limoncello for at least 24 hours before serving. Serve chilled in small glasses.