Homemade Limoncello
Homemade Limoncello
Ingredients
- 10 organic lemons
- 750 ml grain alcohol, (190 proof or highest available)
- 3 cups granulated sugar
- 4 cups water
Instructions
- 1
Thoroughly wash and scrub the organic lemons to remove any wax or impurities. Using a vegetable peeler or a sharp paring knife, carefully peel the zest from the lemons, being sure to avoid the bitter white pith as much as possible. Only the yellow part of the peel is desired.
⏱️ 10 min
- 2
Place the lemon zest into a large, clean glass jar with a tight-fitting lid (at least 1/2 gallon capacity). Pour the grain alcohol over the lemon zest, ensuring all the zest is submerged. Seal the jar tightly.
⏱️ 5 min
- 3
Store the jar in a cool, dark place for at least 10 days, or up to 4 weeks. The longer it infuses, the more intense the lemon flavor will be. Gently shake the jar once a day or every other day to help with the infusion process.
- 4
After the infusion period, prepare the simple syrup. In a medium saucepan, combine the granulated sugar and water. Bring to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Remove from heat and let the simple syrup cool completely to room temperature.
⏱️ 5 min
- 5
Once the simple syrup is completely cool, strain the lemon-infused alcohol through a fine-mesh sieve or cheesecloth into a large bowl or pitcher, discarding the lemon zest. This removes all the solids.
⏱️ 5 min
- 6
Pour the cooled simple syrup into the strained lemon alcohol. Stir well to combine. The mixture will turn a cloudy yellow color, which is normal.
⏱️ 2 min
- 7
Carefully transfer the limoncello into clean glass bottles with tight-fitting lids. Store the bottles in the freezer for at least 24 hours before serving. Limoncello is best served chilled, straight from the freezer.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Limoncello
- 10 organic lemons
- 750 ml grain alcohol, (190 proof or highest available)
- 3 cups granulated sugar
- 4 cups water
Instructions
- 1
Thoroughly wash and scrub the organic lemons to remove any wax or impurities. Using a vegetable peeler or a sharp paring knife, carefully peel the zest from the lemons, being sure to avoid the bitter white pith as much as possible. Only the yellow part of the peel is desired.
⏱️ 10 min - 2
Place the lemon zest into a large, clean glass jar with a tight-fitting lid (at least 1/2 gallon capacity). Pour the grain alcohol over the lemon zest, ensuring all the zest is submerged. Seal the jar tightly.
⏱️ 5 min - 3
Store the jar in a cool, dark place for at least 10 days, or up to 4 weeks. The longer it infuses, the more intense the lemon flavor will be. Gently shake the jar once a day or every other day to help with the infusion process.
- 4
After the infusion period, prepare the simple syrup. In a medium saucepan, combine the granulated sugar and water. Bring to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Remove from heat and let the simple syrup cool completely to room temperature.
⏱️ 5 min - 5
Once the simple syrup is completely cool, strain the lemon-infused alcohol through a fine-mesh sieve or cheesecloth into a large bowl or pitcher, discarding the lemon zest. This removes all the solids.
⏱️ 5 min - 6
Pour the cooled simple syrup into the strained lemon alcohol. Stir well to combine. The mixture will turn a cloudy yellow color, which is normal.
⏱️ 2 min - 7
Carefully transfer the limoncello into clean glass bottles with tight-fitting lids. Store the bottles in the freezer for at least 24 hours before serving. Limoncello is best served chilled, straight from the freezer.
⏱️ 3 min