- Most Helpful
- Highest Rating
Just a quick comment for those who can get 90% alcool. In Italy we use this instead of vodka, which has itself a pretty strong flavour. Same procedure, let stand first one week and then after straining the second time at least 3 weeks (sealed in bottles)
Easy to make, and delicious. Keep it in the freezer.
This is a quick low grade recipe. When meaking limoncello use thick skined lemons and make sure you get all of the white matter off the zest. Second use a good quality grain alcohol. Third, let the grain alchol and zest sit for two weeks in a cool dark place before adding hte sugar water to it. The longer it sits the better it will be.
This worked out really well. I love to have a little sip of this after work. Great recipe- even if made with the supercheap trader joe's vodka.
Beautiful color and lovely lovely lemon flavor. I'm keeping my in the freezer so it is very syrupy. Thanks for the recipe. Will definately make again and give as gifts.
I saw several recipes out here for Limoncello and this one has the shortest time to infuse the lemon zest so I tried this one. Really, really good. You definitely have to let it rest or age the last time before drawing any conclusions. I had to sample it and thought it was a bit bitter. But after aging, the bitterness went away and it is delicious. I'll definitely be making more of this.
WONDERFUL! i made this for my sister & her husband for a Christmas gift and they loved it!
Easy to make, and a great way to spread the Christmas Cheer, Italian Style!