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
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