Beverages » Limoncello
Lemon-infused vodka you make yourself is a snap to assemble and ready in less than a week. The aroma alone will transport the recepient to the sights and sounds of Southern Italy and the isle of Capri.
Print RecipeIngredients
- peels of 8 lemons
- 1 quart vodka
- 1-½ cups simple syrup
Special Equipment
- zester/peeler
- sieve/strainer
- 1 quart glass jar w/ lid
- tape & marking pen
- funnel
How-to
- Add the peels of 8 lemons to 1 quart of vodka and let stand for 3-5 days (shaking once daily). After day 3 start sampling to get the taste you want. When it tastes right, but before the lemon peels get stiff, remove the peels and strain the liquid through a coffee filter or sieve
- Let the lemon vodka rest for a day or so and then mix 1-½ cups of the infused vodka with 1-½ cups simple syrup (equal parts sugar and water warmed on the stove until sugar dissolves and then cooled)
- Give it time to settle down and serve on the rocks or neat
Alternative Method
- An alternative method is to use about 30 lemons, and add about ⅓ citron vodka to ⅔ regular vodka which makes it very lemony but will give a very nice flavor
Note: Your finished limoncello can be kept in the freezer for up to 2 months
Comments (2)
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Posted Tuesday, July 27, 2010, at 1:20 am by kristengz:I cannot WAIT to try this! Limoncello was so delicious in Italy and I never thought about having it here (and homemade!). Thanks Greg :)
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Posted Sunday, December 13, 2009, at 2:46 am by Louisa Kasdon:Love this video! I never knew how to do this!
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