Limoncello (Italian Lemoncello) or Orangecello

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1440hrs
YIELD: 2 bottles
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Take a large glass jar.
  • Large enough to hold to bottle of 750ml vodka.
  • Add one of the bottles of vodka into the jar.
  • Save the other bottle of vodka for later.
  • Grate the zest of the 15 lemons into the jar of vodka.
  • Cover jar tightly and let sit at room temperature for 30-40 days.
  • The longer it rests- the better it will taste.
  • No need to shake or stir the contents- all you have to do is be patient and wait.
  • As the limoncello sits, the vodka takes the flavor and yellow color from the lemon peels.
  • After 30-40 days, take the sugar (or Splenda) and place into a pan.
  • Add the water and cook for about 7 minutes- until it becomes a thick sauce or syrup.
  • Let the sugar mixture cool.
  • Then open the lid on the jar of lemon and vodka mixture and add the sugar mixture into the jar.
  • Add the 2nd bottle of vodka.
  • Close lid on jar tightly and let it sit again for another 30-40 days.
  • After the 30-40 days has passed, strain the lemon peel (lemon zest) and discard the zest (peel).
  • Pour the remaining liquid, which is now lemoncello into bottles and place into the freezer until ready to serve.
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