Limoncello , Lemoncella

Recipe by Rodger
READY IN: 1920hrs 30mins
YIELD: 3 quarts




  • Wash the lemons well with a vegetable brush and hot water to remove any residue of pesticides or wax.
  • Pat the lemons dry.
  • Using a vegetable peeler, peel the lemons.
  • If you do get some of the pith with the zest, carefully scrape it away with the tip of a knife.
  • Fill the jar with one bottle of the vodka and the zest.
  • Cover the jar and let it sit forty days at room temperature in a dark cabinet.
  • Combine the sugar and water in a saucepan, bring it to a boil and cook until thickened, about five minutes.
  • Let the syrup cool before adding it to the limoncello mixture, along with the other bottle of vodka.
  • Cover and return to the cupboard for another 40 days.
  • Strain the limoncello into bottles and discard the lemon zest.
  • Store them in a cupboard or the freezer.