Limoncello is a delicious digestivo liqueur to be served after dinner. The idea is that the lemon breaks down the heaviness of the pasta or whatever amazing food you’ve just eaten. You want to serve it chilled in a chilled small glass (shot glass will do!) You can also use it to make desserts like cakes and cookies too! While you can buy Limonello at the store, the homemade taste is SO much better! And it’s so easy to make, why not!?
Limoncello originates from the more Southern region of Italy, and is very popular in the Amalfi coast area, where they have plenty of beautiful lemons! However they drink it in the north too, around the Portofino area. There they call it Limoncino. Many families have their own recipe, and because it’s served in various regions, the recipes vary slightly. I’ve researched a lot of different recipes and found the common denominator, that you need a) a LOT of lemons, and b) really strong alcohol such as Everclear. If you use regular vodka, you will only end up with 40 proof alcohol. Whereas if you use the grain alcohol (190 proof), it will end up around 80 proof when it’s done. If you use the stronger alcohol, the end result will be cloudy looking, and if you use regular vodka, it will be more clear. The higher proof interacts with the peels more. A version can be made with milk instead of simple syrup, known as crema di limoncello and is often less alcoholic, at around 17 proof.
Zest of 8 organic lemons
1 liter (4 cups) of 750ml grain alcohol such as EverClear
1 5 quart jar that can be sealed
3 cups of sugar
1 liter (4 cups) water
The amounts vary from recipe to recipe, and you can make a little less, and end up with less, but why not make a lot and give to your family and friends?!
Zest the lemons with a peeler, and make sure no pith. Just the zest. If you have pith, it will make it bitter. Put into the jar, and cover with the alcohol. Tightly seal it, and store in a cool, dry, dark place for 2 weeks, such as a basement or in a closet.
The liqueur will be yellow in color when it’s done. Strain the alcohol into a large pot, discarding the lemons. Then you can return the liqueur back to the glass jar. You can use a fine mesh sieve if you want to discard all the solids, but a strainer will also do.
In a pot, combine the water and the sugar, and bring it to a simmer. Stir occasionally to make sure sugar is dissolved. Then set aside for it to cool completely. Once cooled, add to your lemon liqueur in the same glass jar, or alternatively, you can pour into individual jars at this time. Seal again, and return to your cool dark place. It needs to set at least 2 more weeks, if not 4, for the flavors to marinate together. The longer it sits, the better it will be!
Once the time has passed, you can pour into smaller bottles for gifting. It should be stored in the freezer, and chilled at least 24 hours before serving.
What to do with all those lemons that have been zested? You can make lemon juice ice cubes, or a lemon ricotta bundt cake! (recipe on this blog!)
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