Limoncello recipe

Limoncello recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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♼ Recipe origin is unknown. Limoncello recipe, recipe Rating: 4.8
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Ingredients

12 large	organic lemons
1 large	organic lime
1 bottle(s)	100 proof unflavoured vodka, Smirnoff etc
1 bottle(s)	70-80 proof vodka, whichever brand you prefer

Instructions

The number of servings is arbitrary. Ideally, this should be made with pure, raw ethanol but it is illegal to sell or buy it in the UK unless you hold a required licence. Vodka makes a good, and legal, alternative. The fruit should be unwaxed and guaranteed free of surface insecticide and herbicide, hence organic.

Wash and scrub the skins of the fruits, using a vegetable brush. Remove the zest, without the white pith below, either with a sharp vegetable peeler or with a microplane, if you have one.

Place the peels in an airtight container and cover with a bottle of 100 proof vodka. Place the container in a safe place, and leave it for 2 weeks. Shake it occasionally and check for progress; the vodka should take on a vivid yellow colour and smell strongly of lemon. The zests will also lose some colour.

When the liquid does not seem to be getting any more coloured or scent, it may be considered complete.

Use a coffee filter or cheesecloth to filter the liquid into a large, clean bottle or jar. Press the zests to remove any remaining vodka and flavour.

Make a syrup of 450g of sugar dissolved in 500ml of water and boiled until the sugar is completely dissolved and syrupy. If too liquid add one or two more tbsp of sugar and dissolve it in. Allow to cool and add to the bottle or jar. Add the other bottle of vodka. Check for strength and flavour.

If too strong add some bottled water. If not sufficiently sweet, make a little more syrup (using the same proportion of sugar and water) and add to the mixture.

Preparation time:
ca. 1 hr
Grade of difficulty:
tricky
Calories per portion:
n/a