Limoncello | Beverage & Cocktail Recipes

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Jun

2009

Limoncello

Limoncello is traditionally served chilled as an after dinner digestivo. Along the Amalfi Coast, it is usually served in small ceramic glasses themselves often chilled, the Amalfi coast being a center of both ceramic and limoncello production. This tradition has been carried into other parts of Italy.

Limoncello

15 thick skinned lemons (Eureka, Lisbon or Citron)

2 bottles (750 ml each) 100 proof Vodka

4 1/2 cups sugar

5 cups water

1. Wash the lemons in hot water before you start.

2. Remove the peel with a vegetable peeler, removing all white pith on the back of the peel by scraping with a knife, and put the peels in a 4-quart Mason jar.

3. Add 1 bottle of Vodka and stir. Cover the jar, date it, and put it to rest in a dark cabinet at room temperature.

4. After 40 days, take out the lemon-Vodka mixture. Ina sauce pan set over high heat, stir the sugar and water together and boil for 5 minutes. Let the sugar syrup cool completely in the pan, about 10 minutes.

5. Add the sugar syrup to the lemon-Vodka mixture along with the second bottle of Vodka.

6. Stir well to combine. Replace the cover on the jar and note the finish date. Return it to the dark cabinet and store for 40 more days.

7. At day 80, remove the limoncello from the cabinet. Strain the mixture and discard the lemon peel.

8. Pour into clean, unused bottles with caps or decorative corked bottles.

9. Store the bottles in the pantry, but put one bottle at a time in the freezer until ready to use.

Makes approximately 3 quarts.

Photo courtesy of Factio Magazine.