Limoncello

by alessandrasfoodislove

Limoncello

Straight out of Sorrento Limoncello Recipe

  • 3 1/3 cups Everclear alcohol 190% proof or vodka (750 ml)
  • Peel of 6-7 lemons
  • 3 ounces lemon peel preferably fresh-picked or organic (85 grams)
  • 3 cups sugar (625 grams)
  • 3 1/3 water Water (750 ml)
  1. Rinse lemons of any debris. Dry and using a peeler remove peel being careful not to remove the pith.
  2. Add alcohol in an airtight glass jar and add lemon peels.
  3. Cover the glass jar with aluminum foil and store it in a dark cool place. (I usually put it in my pantry).
  4. Let it sit (macerare) for 3 to 7 days. (The longer the better).
  5. In a pot mix water and sugar and bring to a boil.
  6. Once the sugar has melted remove it from heat and let it cool completely.
  7. Strain peels from alcohol and mix with sugar syrup.
  8. Bottle and keep in the freezer until ready to serve. I also keep limoncello glasses in the freezer.
  9. It can be enjoyed immediately.
  10. I use limoncello for my desserts, over ice cream or strawberries. So many delicious ways to enjoy anytime.
  11. Salut 🥂
Drinks
Italian
limoncello

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