Limoncello recipe

Recipe by Dudley Sandifer.


Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri. It is also produced in Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. Though there is debate about the exact origin of the drink, it is at least one hundred years old.  Photos by Adam Engelhart.

Limoncello is the second most popular liqueur in Italy but has recently become popular in other parts of the world. Restaurants in the United States, Canada, the United Kingdom, Australia, and New Zealand are increasingly offering limoncello on their beverage and dessert menus.

Limoncello is an increasingly popular ingredient in cocktails. Limoncello imparts a strong lemon flavor without the sourness or bitterness of lemon juice.

9-10 lemons (organic if you can find them) rougher texture the better

1 fifth (750ml) Everclear 190 proof

limoncello2Wash thoroughly and zest lemons with a micro plane taking care not to get pulp

Place in large jar (1/2 gallon) add Everclear.

Keep in cool, dark place and shake every few days..keep tightly closed

After 35-40 days filter zest-Everclear mixture through a coffee filter (wet filter and it will work better)

Place mixture back in large jar and mark level with sharpie

Make simple syrup using 4 cups of filtered water and 3 cups of cane sugar if you can get it

Let simple syrup cool to room temperature

Empty alcohol mixture in a temporary container

Fill the 1/2 gallon jar twice to sharpie line with simple syrup

Pour Alcohol/simple syrup mixture together and stir well.

Fill 3 fifth bottles with mixture

The limoncello will be 30-33 percent...the same as the commercial product

Keep in freezer or refrigerator

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