Limoncello

Lemon Liqueur

Makes servings (10½ cups, 2½qt, 2.5L)

Prep Time 15

Cook Time 5

Resting Time 2

Total Time 2 20

KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)

Make a Lemon Infusion: Wash and pat dry the lemons. Using a vegetable peeler, peel the thin yellow layer of zest from the lemons, avoiding as much white pith as possible. Place the zest in the jar and pour in the alcohol. Store tightly closed in a cool dark place for 2 days (48 hours) without opening, giving it a quick shake once a day.
Make a Syrup: Place the sugar and water in a saucepan and stir over medium heat until the sugar is completely dissolved. Remove from the heat and set aside to cool.
Mix Together: Pour the lemon-infused alcohol through a strainer into the cooled syrup. Mix well. (Discard the lemon peels.)
Bottle: Using a funnel, transfer the limoncello into bottles, tightly seal and let rest in a dark place for at least 2 weeks to let the flavors develop before drinking.
Store and Serve: Store the limoncello (and glasses, if you like) in the freezer and serve ice cold.

Notes

Serving size: 1 ounce (30ml)
For a more delicate and fresher tasting lemon flavor, shorten the extraction time to 24 hours.
No problem if you need to leave the lemon peels in the alcohol for months, but only 48 hours is necessary for the alcohol to be completely saturated with the essential oil components, flavors and color.

Please keep in mind that nutritional info is an estimate and varies according to ingredients used.