Limoncello
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Preheat: ° | Yield: 36 oz | |
Prep: 0:45 | Wait: 1 week | Cook: 0:03 |
Ingredients
- 2 pounds lemons, about 8 to 10
- 750 ml vodka, 100 proof
- 2/3 cup water
- 2/3 cup sugar
Directions
- Carefully remove the zest from the lemons using a microplane or rasp grater, being careful not to remove any of the white pith. Reserve the lemons to make lemonade or squeeze and freeze the juice for later use.
- Put the lemon zest into a lidded glass container that is at least 2-quarts in size. Pour the vodka over the zest, and let sit in a cool dark place for 7 days.
- After 7 days, strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth and return the vodka to the container.
- Combine the water and sugar in a small saucepan set over high heat and cook, stirring continually, until the sugar is completely dissolved, approximately 3 minutes. Once completely cool, add the sugar syrup to the vodka, and stir to combine.
- Cover and put the container in the freezer for at least 4 hours. Limoncello can be stored in the freezer for up to a year.
Notes
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