Italian Limoncello (Print Version)
# Ingredients:
01 -
1 liter of Everclear or another strong, high-proof alcohol.
02 -
10 lemons, make sure to zest and juice them.
03 -
1 ½ cups of organic honey—or swap it with 2 cups of sugar if you prefer.
# Instructions:
01 -
If there’s wax on the lemons, scrub it off using warm water, soap, and something slightly rough like a sponge.
02 -
Use a peeler to take off the lemon skins. Don’t include the bitter white part underneath—just the yellow outer layer.
03 -
Place the peels inside a big jar, then cut your lemons in half, squeeze out the juice, and remove any seeds. Add the juice to the jar.
04 -
Pour the Everclear on top of the peels and juice in the jar. Close it up tightly and give it a good shake to mix things together.
05 -
Leave the jar alone for 4 weeks. Shake it every day to keep everything blending well.
06 -
After 4 weeks, strain out the lemon peels by pouring the mix through cheesecloth over a clean jar.
07 -
Stir in honey or sugar, seal the jar again, and shake it up so it blends. Let it sit another 7 days.
08 -
After the week’s up, divide the limoncello into smaller bottles and chill it in the freezer for a couple of days before serving cold.
# Notes:
01 -
Homemade limoncello is a great choice for a classy after-meal treat or a fun DIY gift.
02 -
Using honey makes the limoncello look and taste naturally richer, while sugar keeps things more traditional.
03 -
Store it in the freezer—its high alcohol level stops it from freezing solid and keeps it always ready to enjoy cold.