Limoncello
Posted on Thursday, March 1st, 2012
I have wanted to make my own Limoncello for a while. I am so happy I finally did. There still is a bounty of beautiful citrus to be found in the grocery stores, so now is a great time to get a batch going.
I used Meyer lemons, which are sweeter and less acidic than regular lemons. There are a million recipes out there for this special liquer.
Here’s the proportion I used:
- Zest from 8 lemons
- 3 cups vodka
- 1 cup simple syrup
Since I didn’t need the juice of all these lemons right away, I let them sit out for a day to harden the outsides. Then they can be refrigerated, and the lemons keep for a while longer.
The zest, vodka and simple syrup go into a sterilized glass jar with a snug-fitting lid for 3 to 4 weeks. Keep the jar in a cool and dark location, but still easy to get to so you can try and remember to shake it daily.
Strain through a fine mesh sieve into a very clean bottle. Use a fresh cork if possible.
Serve chilled. Salute!
I LOVE limoncello! Home made is just the best! (you need to be a little careful with it though..it’s almost like moonshine..ha!)
Limoncello goes down real easy doesn’t it? I will have to ask you about your moonshhine experience one day soon!
I am making the Limoncello and patiently waiting the 3 – 4 weeks while stirring daily. With the lemon juice I just made Lemon Drop – a martini like cold volka drink that just happens to need the juice of 8 lemons…providence? It doesn’t need to age and is great.
I’m glad you found such a worthwhile and tasty way to use the lemon juice still in the lemons!