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What is Limoncello, other than delizioso?!
Limoncello is a lemon liquer that originates from the Imalfi Coast, Italy (La bella Italia). Made from just four simple ingredients; lemon rinds, pure grain alcohol, sugar and water. Traditionally, Limoncello is used as an aperitif or digestive before and after meals.
Ok, well that’s enough of the history lesson…let’s get to what you’ve been waiting for, the recipe! I picked this little gem up from my recent travels to Italy (Tuscany to be more exact).
Enjoy!
Limoncello
*Makes at least two 12oz bottles (The full recipe I had could make enough for a couple of years so I cut it down to 1/3)
6 Organic Lemons250ml of pure grain alcohol or vodka with at least 95 proof (I used Everclear)250g of organic cane sugar750ml of water (I like to use Aqua Panna)
Procedure:
First thing you want to do is take your peeler and peel the top layer of the lemon, when peeling make sure you don’t include any of the white pith from the rind. The pith is very bitter and will ruin your buzz. The flavor comes from the oils from the rind during the infusion process. If you do happen to get some pith, use a paring knife and carefully remove it.
Second, measure your alcohol then add the zest. Store in a glass container, like a mason jar. Now here comes the hard part…waiting. The infusion process is the most crucial part when making Limoncello, The longer the lemon has to infuse in to the alcohol the better. Store it and let it do its thang. I usually wait 40 days but 15-30 days is just fine. I find the longer it infuses the tastier.
Finally, the part where we can all enjoy! In a larger glass container, add your water and sugar and mix until the sugar dissolves completely. Strain the lemon flavored alcohol in to the sugar water mixture and stir. Once mixed, use a funnel and fill the neat glass containers you have to store the Limoncello. Once assembled, store in the refrigerator until your next party!
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