Limoncello

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Limoncello is one of the most popular liqueurs in Italy and is branching out in popularity pretty quick in other countries like the U.S. You traditionally would sip limoncello chilled in a small ceramic glass after dinner as a digestive. But at nice restaurants and swanky bars you will find some extremely tasty cocktails made with limoncello. It’s diversity in use and the fact that citrus can ring true for any time of the year during any occasion, really makes it the perfect liqueur out there. Not to mention, it’s pairs well with many other fruity flavors that you’ll typically find in cocktails.

limoncello

I would say of all liqueurs this is the easiest to make. I know most states in the U.S., lemons in bulk can be a bit expensive especially in the off season but you will save a ton of money making it at home. Sure, you can easily find a bottle of limoncello for $15 at your standard liquor store but when it comes to limoncello, trust me… you don’t want a $15 bottle. Pay the price or make it homemade!

From a solid lemon drop matini, an Italian margarita to an Italian screwdriver called The Paradiso or a splash of limoncello with prosecco… your options are truly endless. Search the internet for “limoncello cocktails” and you’ll be rewarded an everlasting list of ideas. Certainly perfect for a lemon lover!

INGREDIENTS

2 quart glass pitcher
1 bottle (750ml) vodka or everclear
10 lemons
3 cups water
2 1/4 cups granulated sugar

With a really sharp vegetable peeler, peel the lemon rind off avoiding the white pith. If you need to remove any pith, use a pairing knife on it’s side pressing down against the peel and slowly slice away the pith.

Put the lemon peels in a 2 quart glass pitcher and pour the alcohol in. Cover the pitcher tight with plastic wrap and let it sit out in room temperature for at least 5 days.

After 5 days have passed, place the water and sugar in a small saucepan over medium heat. Whisk it until the sugar completely dissolves, about 7 minutes. Remove from heat and let it cool. Pour the simple syrup into the pitcher with the lemon mixture, cover and let stand in room temperature over night.

Strain the limoncello through a mesh strainer and throw the lemon peels away. Transfer the limoncello into bottles and refrigerate.