Homemade Quick and Easy Limoncello Recipe
12 Days of Edible Gifts: Limoncello
Last year I really enjoyed making Kahlua, so when we decided to turn our edible gift series into an annual thing, I knew I would use the opportunity to experiment with another spirit, limoncello.
This vibrant yellow liqueur is produced in Southern Italy and is a combination of lemon zest, alcohol, water, and sugar. If you have a microplane, it's easy to do at home.
While some recipes call for more than 80 days of time to mature, I found one that requires only a couple days. The resulting limoncello is tart, sweet, and makes an excellent gift to any home bartender. Learn how its done and read more.
From Rocco DiSpirito
Ingredients
2 pounds very fresh lemons
1 quart grain alcohol
6 cups water
2 1/2 cups sugar
Directions
- Zest lemons, making sure not to include any pith. Put zest in a jar with alcohol and let stand in the dark for 3* days, making sure to shake the jar at least twice a day.
- When the lemons are pale, all the oil has been extracted. Strain the liquid and discard the zest.
- In a saucepan over low heat, heat water and sugar until sugar dissolves and syrup is clear.
- Let cool to room temperature and mix with infused alcohol. Strain liquid through a coffee filter.
Makes 2 quarts.
*I let mine sit for a week.
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