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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)
- Rinse lemons of any debris. Dry and using a peeler remove peel being careful not to remove the pith.
- Add alcohol in an airtight glass jar and add lemon peels.
- Cover the glass jar with aluminum foil and store it in a dark cool place. (I usually put it in my pantry).
- Let it sit (macerare) for 3 to 7 days. (The longer the better).
- In a pot mix water and sugar and bring to a boil.
- Once the sugar has melted remove it from heat and let it cool completely.
- Strain peels from alcohol and mix with sugar syrup.
- Bottle and keep in the freezer until ready to serve. I also keep limoncello glasses in the freezer.
- It can be enjoyed immediately.
- I use limoncello for my desserts, over ice cream or strawberries. So many delicious ways to enjoy anytime.
- Salut 🥂
