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The Ingredients
* 8 organic (yellow) lemons.
* A bottle of 75cl of pure grain alcohol (from 70% to 90%). Everclear should be your best option (if allowed in your State)
* 3 1/2 cups of white Sugar (about 25 oz)
* 75 cl of Water.
The first thing we have to do is take the lemons and peel the zest off.
The lemons, as I told you before, must be yellow and not green. Another important thing to remember is that when you peel the zest off, you should stay away from the pith (the white part); we will just use the colored part, because the pith will give a bitter flavor to our Limoncello.
I usually use a vegetable peeler for that, but you can use anything you want.
Now we need to put the lemon zest inside the alcohol, and let it macerate for about 48 to 72 hours. You may probably want to separate the alcohol in two bottles, otherwise the zests will not fit.
Put a cap on those bottles, they have to be closed hermetically, and keep them away from sunlight. And now, we wait...
Put the 75cl of water to boil on a pot, turn the flame off and then add the sugar.
We just want the water and the sugar to mix together, we are not making any caramel here.
Let it cool for about 5 to 10 minutes and then add the alcohol from our macerated lemon zests to the pot. You can use a strainer, since we do not want the zests here.
Combine everything, put it in bottles and wait for it to cool off.
Once is cool, put those bottles in the freezer. Limoncello is best served chilled after a meal as a digestive liqueur.
If you want to see the pictures to follow the whole process, you can go to the website on my signature.
Buon Limoncello!!!
* 8 organic (yellow) lemons.
* A bottle of 75cl of pure grain alcohol (from 70% to 90%). Everclear should be your best option (if allowed in your State)
* 3 1/2 cups of white Sugar (about 25 oz)
* 75 cl of Water.
The first thing we have to do is take the lemons and peel the zest off.
The lemons, as I told you before, must be yellow and not green. Another important thing to remember is that when you peel the zest off, you should stay away from the pith (the white part); we will just use the colored part, because the pith will give a bitter flavor to our Limoncello.
I usually use a vegetable peeler for that, but you can use anything you want.
Now we need to put the lemon zest inside the alcohol, and let it macerate for about 48 to 72 hours. You may probably want to separate the alcohol in two bottles, otherwise the zests will not fit.
Put a cap on those bottles, they have to be closed hermetically, and keep them away from sunlight. And now, we wait...
Put the 75cl of water to boil on a pot, turn the flame off and then add the sugar.
We just want the water and the sugar to mix together, we are not making any caramel here.
Let it cool for about 5 to 10 minutes and then add the alcohol from our macerated lemon zests to the pot. You can use a strainer, since we do not want the zests here.
Combine everything, put it in bottles and wait for it to cool off.
Once is cool, put those bottles in the freezer. Limoncello is best served chilled after a meal as a digestive liqueur.
If you want to see the pictures to follow the whole process, you can go to the website on my signature.
Buon Limoncello!!!
