Limoncello
- Ready In:
- 960hrs 20mins
- Ingredients:
- 5
- Yields:
-
2 750 ml bottles
ingredients
- 2 (750 ml) bottles vodka, good quality
- 5 vanilla beans
- 30 lemons, zest of
- 4 cups water
- 5 cups sugar
directions
- Wash lemons and zest with a micro peeler, careful not to zest the pith (white part) as it is too bitter and will spoil the Limoncello.
- In large glass jar or pitcher (1 gallon) or pitcher add one bottle of vodka and all the lemon zest.
- Split the vanilla beans and scrape out seeds, adding the split beans and the seeds to the alchohol with the lemon zest.
- Cover jar and let sit a room temperatue for minimum of 20 days and up to 40 days in a cool dark place. The longer it rests, the better the taste will be, no need to stir, just wait!
- Next, combine sugar and water in a saucepan and cook of medium heat until becomes syrup, 5-7 minutes.
- Remove from stove allow to cool; once cooled, add to the Limoncello mixture.
- Now, to the Limoncello mixture pour in the 2nd bottle of vodka.
- Place mixture back into the cool dark place and allow to rest for another 20-40 days.
- After rest period, strain and bottle.
- Store the bottles of Limoncello in the freezer until ready to serve.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"