My Zia PERFECTED this LIMONCELLO over 20 YEARS!

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.

Wash the lemons very well and dry them off.

Peel the zest off all of the lemons using a vegetable peeler to avoid the pith.

Pack all of the lemon zest into a large jar.

Squeeze the juice from the remaining lemons and freeze it for another recipe.

Pour 4 1/4 cups of vodka over the lemon zest, ensuring it covers them completely.

Cover the jar with a kitchen towel or cheesecloth and secure it with an elastic band to allow it to breathe.

Let the mixture rest for 2 weeks to extract the lemon oil.

After 2 weeks, strain the vodka to remove the lemon zest.

In a pot, combine 3 cups of sugar and 4 cups of distilled water, and heat on medium, stirring occasionally until the sugar dissolves completely.

Pour the simple syrup into another bowl to cool it quicker, or let it cool completely in the pot.

Once cooled to room temperature, add the simple syrup to the lemon-infused vodka.

Bottle the limoncello, leaving some headspace in each bottle.

Let the bottled limoncello sit for another 2 weeks to meld the flavors.

Store the limoncello in the fridge for up to 3 months, and chill in the freezer for 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: