Lemoncello Recipe
This homemade Lemoncello recipe captures the essence of fresh lemons in a smooth, sweet, and citrusy liqueur. It's perfect as a digestif or a gift for friends and family. With just a few ingredients and some patience, you can recreate this authentic Italian favorite at home.
Ingredients
- 8-10 organic lemons preferably unwaxed
- 750 ml high-proof alcohol e.g., vodka or grain alcohol
- 3 cups 600g granulated sugar
- 4 cups 950ml water
Ingredient Substitutions:
- Use Meyer lemons for a sweeter taste.
- Opt for cane sugar for a more natural sweetener.
- Try a gluten-free vodka for a gluten-free version.
Instructions
- Prepare the Lemons: Wash the lemons thoroughly. Using a vegetable peeler, remove the zest, avoiding the bitter white pith.
- Infuse the Alcohol: Place the lemon zest in a large glass jar and pour the alcohol over it. Seal the jar and let it sit in a cool, dark place for at least 7 days (or up to a month for a stronger flavor).
- Make the Simple Syrup: In a saucepan, combine sugar and water. Heat gently until the sugar dissolves, then let it cool.
- Combine & Strain: Once the infusion period is over, strain the alcohol to remove the zest. Mix it with the cooled syrup.
- Bottle & Chill: Pour the Limoncello into sterilized bottles and let it rest in the fridge or freezer for a couple of days before serving.
Notes
- Stronger Limoncello: Let the zest steep for up to 40 days.
- Less Sweet Version: Reduce the sugar by half.
- Herbal Twist: Add basil or mint during the steeping process for a unique flavor.
- Creamy Limoncello: Replace some of the water with heavy cream for a rich, velvety texture.