Limoncello
The Amalfi Coast’s sunny lemon liqueur: zest steeped in spirit, sweetened and served ice-cold after dinner.
Contains alcohol. For adults of legal drinking age; please drink responsibly.
Ingredients
- 8 large unwaxed lemons
- 750 ml vodka (40%)
- 500 g Sugar
- 600 ml Water
Method
- Scrub the lemons and peel off just the yellow zest with a sharp vegetable peeler, leaving all the white pith behind.
- Put the zest in a large clean jar, pour over the vodka, seal and leave in a cool, dark place for at least a week, shaking it every day. The spirit turns bright yellow.
- Heat the sugar and water in a pan over medium heat for 5 min, stirring until the sugar has dissolved. Let the syrup cool completely.
- Strain the lemon spirit through a fine sieve or coffee filter, discard the zest and stir in the cooled syrup.
- Bottle, then chill in the freezer for at least 4 hours. Serve straight from the freezer in small, frosty glasses.
Tips
- Any pith left on the peel makes limoncello bitter, so take your time.
- In Italy it’s made with 95% grain alcohol; if you use that, add more water and sugar syrup to bring it down to drinking strength.
Sources
Written in our own words after cross-checking these recipes:
Open Limoncello in Nouns Cooking