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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)

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Manuela January 10, 2003

Easy to make, and delicious. Keep it in the freezer.

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Marmish January 02, 2003

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.

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rabatvilla May 19, 2007

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.

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BethanyGoad April 27, 2007

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.

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Salesgirl April 16, 2007

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.

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Mary K. W. April 05, 2007

WONDERFUL! i made this for my sister & her husband for a Christmas gift and they loved it!

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Verelucky December 17, 2003

Easy to make, and a great way to spread the Christmas Cheer, Italian Style!

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Gerald Sexton December 14, 2003
Limoncello