Saturday, January 23, 2016




7 lemons (Sorrento variety if available) 
1 qt (1 l) unflavored grain alcohol* (highest proof available)

   or Vodka 
3 C (700 g) granulated sugar 
1 qt (1 l) water 


Peel only the yellow part of the lemon in long strips; be careful not to include the white rind, as it tastes bitter. Place peel and alcohol into a 2-qt (2-l) covered jar, and leave at room temperature to infuse at least 2 or up to 7 days. The higher proof the alcohol, the faster and more concentrated the infusion.

When the infusion has sufficient lemon flavor (taste to test), strain mixture through cheesecloth; set aside. Place sugar and water in a saucepan and bring to a boil over high heat, stirring constantly until sugar is completely dissolved; cool to room temperature. Combine syrup and alcohol infusion, stirring well to combine. 

Store limoncello in sealed glass bottles; it is now ready to drink. This liqueur will keep for one to two years in a cool place like a pantry; or, keep refrigerated or in the freezer and serve chilled (the high alcohol content will keep it from freezing).

Serving Suggestions:

Serve chilled in small aperitif glasses after a meal or with dessert.
Prep time: Allow about 1 hour total, with 2-7 days to infuse.
Makes 32 servings.

.*If you cannot find grain alcohol, vodka can be substituted

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