Limoncello

Submitted by Babs in Toyland

"Recipe from Molto Mario and posted in response to a request. I make this every Christmas as hostess gifts and put it in pretty bottles with ribbon. Everyone who gets this is very appreciative. In Italy this is considered a "lemon digestive assistant" - whatever it tastes great!"

 

• Ready In: 336hrs 5mins
• Ingredients: 4
• Yields: 2 quarts

ingredients

• 946.36 ml vodka
• 10 lemons, zest of (make sure they are washed well)
• 591.47 ml sugar
• 828.06 ml water

directions

1. Place vodka and zest in a sealable jar, like a large mason type jar and allow to sit in a cool place for 4 days.
2. On the fifth day place the sugar and the water in a saucepan and bring to a boil.
3. Allow to cook for 5 minutes, remove from heat and allow to cool.
4. Add sugar solution to the vodka solution and allow to stand overnight.
5. Strain through a layer of cheesecloth in a conical sieve, pressing the solids firmly.
6. Strain again through a second layer in the same manner.
7. Chill and allow to stand 1 week.
8. Serve very cold.

Reviews

[Manuela]

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)

 

[Marmish]

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

 

[rabatvilla]

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.

 

[BethanyGoad]

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.

 

[Salesgirl]

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.