Prep 2 hrs
Cook 840 hrs
Looks like it takes some effort to make but gosh does this sound good! This came from a blogger named Patty on the vox site. Sounds like she knows what she is talking about. Her recommendations: Use only the best lemons, ones whose skins give off a lemon sent and smell heavenly. A neighborhood lemon tree is ideal. If not, go organic. Also, make a large batch as it will go quickly once friends get a taste. Makes great gifts. I am posting this for ZWT4 per a teammates request.
- 15-20 lemons (clean and unwaxed with nice plump skins)
- 2 (1500 ml) bottle80-proof vodka (cheaper the better, suggested Everclear)
- 946.36-1419.54 ml water
- 473.18-946.36 ml sugar (more if you want it thicker or sweeter)
- PART ONE (two weeks minimum, 2-3 months best).
- Wash and dry the lemons. Only use the ones without blemished peels or pare off any spots and the stems, ends.
- Remove the peel from the lemons with a sharp peeler or fine grater, carefully avoiding the bitter white pith. If any white pith remains on the back of a strip of peel, scrape it off. If you get any of the white part in the batch, the limoncello will be bitter and you don't want that!
- Put the peels in a glass jar and add the vodka about two inches below the top and seal tightly.
- Leave the jar to steep in a cool, dark place until the peels lose their color, at least 2 weeks. 2-3 months gives the best flavor
- Every couple of weeks swirl the peels around in the jar to mix up the oils in the alcohol.
- PART TWO (two weeks).
- Put the water and sugar in a saucepan, stir and slowly boil until it turns clear. Let the syrup cool.
- Put the cooled syrup in the jar with the lemons (you might have to divide the batch into two jars at this point, depending on the size of your jar).
- Put the jars back in the closet for at least two weeks. Longer is fine too.
- PART THREE (one week).
- Strain out the lemon peels through a coffee filter or cheesecloth and pour the limoncello into another container.
- Press down to remove all the vodka and oils that you can from the peels before tossing them in the trash.
- Stir the liquid with a clean plastic or wooden spoon.
- Put the liqueur in clean bottles, seal tightly and leave the finished bottles for at least 1 week before using.
- For best flavor and drinking it straight, store the limoncello in the freezer. It shouldn't freeze because of how much alcohol is in it and it's wonderful ice cold.