How to Make Homemade LIMONCELLO (and why you might not want to)

vodka

💰Cheaper: grain alcohol

Grain alcohol is often cheaper and has a higher proof.

sugar

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener, while corn syrup is often less expensive.

Peel the lemons carefully, avoiding the white pith to prevent bitterness.

Place the lemon peels into a tightly sealed jar.

Add 1 liter of pure alcohol to the jar with the lemon peels.

Seal the jar tightly and shake it to ensure the peels are in contact with the alcohol.

Store the jar in a cool, dark place for at least 25 days, shaking it once a day.

After 25 days, prepare a simple syrup by combining 750 mL of water and 500 g of sugar in a saucepan, heating until the sugar completely dissolves.

Allow the syrup to cool completely to room temperature.

Strain the lemon-infused alcohol through a sifter or cheesecloth to remove the peels.

Combine the cooled syrup with the strained lemon-infused alcohol in a clean bottle.

Seal the bottle and let it rest for at least another month to mellow the flavors before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary