Limoncello (lemon liqueur)

Send to a friend

Print

Send your comment

Ingredients

• 1 liter 90° alcohol
• 10 untreated (unwaxed) lemons
• 3 ½ cups (700 g) sugar
• 1 liter water

Preparation

• Peel lemons with a potato peeler and set zest aside. The zest should be saved without the white part of the peel to keep your limoncello from being too bitter.
• Place zest in sealed jar alcohol
• Let rest in spot protected from light for 30 days, making sure to stir mixture every day.
• At the end of a week, prepare a simple syrup with a liter of water and sugar: boil water, add sugar and wait until all sugar is dissolved in water.
• Filter alcohol to remove all pieces of zest and add simple syrup.
• Let rest 1 month before consuming
• Serve limoncello well chilled as an aperitif but in small doses.

Suggestion

• If you have 45° brandy, just use 2 liters and don't bother with the water. You can use vodka as the alcohol base and you get a delicious lemon-flavored vodka.
• Like many fruit liqueurs, limoncello can serve as a base for making many desserts. I'm thinking for instance of tiramisu modified as well as zabagliones with limoncello.