Homemade Limoncello Liqueur
This homemade liqueur can be enjoyed on its own, mixed in other cocktails or used in recipes... savory and sweet!
Ingredients
- 8-9 large lemons preferably Meyers, washed and dried
- 1.14 liters (40 ounces) 94% alcohol
- 4 cups granulated sugar Footnote
- 5 cups distilled water
Directions
- Remove the lemon peel with a vegetable peeler or a paring knife, avoid removing the white pith which is bitter.
- Transfer the peels to a 1 gallon glass jar. Pour in alcohol, stir, close tightly and place the jar in a cool, dark place, undisturbed, for 5 weeks.
- Juice the skinless lemons and pour the liquid into an ice cube tray (volume of each cavity is about 1 tbsp.). Transfer to the freezer until solid. Transfer lemon cubes in a re-sealable plastic freezer bag until needed for a recipe that calls for 1 tbsp. lemon juice.
- When the 35 days period is up, place cheesecloth at the bottom and the sides of a colander; place colander over a large pot. Pour in the alcohol and peels into the lined colander; drain well. Remove the cheese cloth and discard the peels.
- Transfer the pot to a stove and add sugar with distilled water. On medium-high heat, stir mixture until the sugar is dissolved. Just before the limoncello starts boiling, remove from the heat to cool off.
- Pour the liqueur into sterilized bottles, close the lids, wipe and let them sit for 7 to 10 days before serving.
Notes
Footnote: If your Limoncello tastes bitter after the resting period of 7 to 10 days, put the concoction back into a pot, start by adding 1/2 cup of granulated sugar with 1/2 cup of distilled water (simple syrup) and, on medium heat, stir until the sugar is dissolved. Remove from the heat just before it starts boiling. Cool and pour it back into the sterilized bottles, close the lid and let it rest again for 7 to 10 days.