Nonna's Homemade Limoncello
Nonna's Homemade Limoncello
Ingredients
- 10 lemons, organic, unwaxed
- 3 cups grain alcohol, 190 proof
- 2 1/2 cups granulated sugar
- 3 cups water
For Serving (Optional)
- 1 pint vanilla ice cream
- 4 biscotti
Instructions
- 1
Thoroughly wash and dry the lemons. Using a vegetable peeler, carefully peel the yellow zest from the lemons, being sure to avoid the bitter white pith. You should aim for long, wide strips of zest.
⏱️ 15 min
- 2
Place the lemon peels into a large, clean glass jar (at least a 1/2 gallon capacity). Pour the grain alcohol over the lemon peels, ensuring they are completely submerged. Seal the jar tightly.
⏱️ 5 min
- 3
Store the jar in a cool, dark place for one week to allow the lemon flavor to infuse into the alcohol. Gently shake the jar once a day.
⏱️ 10080 min
- 4
After one week, prepare the simple syrup. In a large saucepan, combine the water and granulated sugar. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Remove from heat and let the syrup cool completely to room temperature.
⏱️ 15 min
- 5
Once the simple syrup is cool, strain the lemon-infused alcohol through a fine-mesh sieve into a large bowl, discarding the lemon peels.
⏱️ 5 min
- 6
Pour the cooled simple syrup into the bowl with the lemon-infused alcohol. Stir thoroughly with a wooden spoon until both liquids are well combined.
⏱️ 5 min
- 7
Using a ladle and a funnel, carefully transfer the limoncello mixture into clean glass bottles. Seal the bottles tightly.
⏱️ 5 min
- 8
Place the bottled limoncello in the freezer for at least 4 hours, or until thoroughly chilled. Limoncello is traditionally served very cold, straight from the freezer.
⏱️ 240 min
- 9
Serve chilled as a digestivo after dinner, or pour over vanilla ice cream for a refreshing dessert. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Nonna's Homemade Limoncello
- 10 lemons, organic, unwaxed
- 3 cups grain alcohol, 190 proof
- 2 1/2 cups granulated sugar
- 3 cups water
For Serving (Optional)
- 1 pint vanilla ice cream
- 4 biscotti
Instructions
- 1
Thoroughly wash and dry the lemons. Using a vegetable peeler, carefully peel the yellow zest from the lemons, being sure to avoid the bitter white pith. You should aim for long, wide strips of zest.
⏱️ 15 min - 2
Place the lemon peels into a large, clean glass jar (at least a 1/2 gallon capacity). Pour the grain alcohol over the lemon peels, ensuring they are completely submerged. Seal the jar tightly.
⏱️ 5 min - 3
Store the jar in a cool, dark place for one week to allow the lemon flavor to infuse into the alcohol. Gently shake the jar once a day.
⏱️ 10080 min - 4
After one week, prepare the simple syrup. In a large saucepan, combine the water and granulated sugar. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Remove from heat and let the syrup cool completely to room temperature.
⏱️ 15 min - 5
Once the simple syrup is cool, strain the lemon-infused alcohol through a fine-mesh sieve into a large bowl, discarding the lemon peels.
⏱️ 5 min - 6
Pour the cooled simple syrup into the bowl with the lemon-infused alcohol. Stir thoroughly with a wooden spoon until both liquids are well combined.
⏱️ 5 min - 7
Using a ladle and a funnel, carefully transfer the limoncello mixture into clean glass bottles. Seal the bottles tightly.
⏱️ 5 min - 8
Place the bottled limoncello in the freezer for at least 4 hours, or until thoroughly chilled. Limoncello is traditionally served very cold, straight from the freezer.
⏱️ 240 min - 9
Serve chilled as a digestivo after dinner, or pour over vanilla ice cream for a refreshing dessert. Enjoy!