Make your own Limoncello | Quick and Easy

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.

Welcome to the channel, today we're making lemon cello.

Use vodka as a neutral alcohol for the infusion.

For a 750ml bottle of vodka, use 12 to 16 lemons, but I'm using 16 to 18 for a stronger flavor.

Zest the lemons using a peeler, avoiding the white pith to prevent bitterness.

Place the lemon zest into a 2 quart mason jar.

Fill the jar with one bottle of vodka and seal it tightly.

Infuse the vodka with the lemon zest for 30 to 60 days at room temperature, or use a sous-vide water bath set to 135°F for 2 hours.

While the vodka infuses, make a simple syrup with 1 cup of white sugar and 1 cup of water, heating until the sugar dissolves completely.

After 2 hours, the infusion is done; the lemon zest should be pale and the vodka yellow.

Strain the infused vodka through cheesecloth to remove solids.

Taste the infused vodka; if desired, sweeten with simple syrup starting with 1/2 cup and adjust to taste.

Bottle the lemon cello and chill in the freezer overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level: