How to Make Limoncello

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 organic lemons to remove any dust or dirt.

Using a vegetable peeler, peel the skin off the lemons, avoiding too much of the white pith to prevent bitterness.

Place the lemon peels into a large glass jar (1.5 L capacity).

Pour 1 liter (about 4 cups) of high proof alcohol into the jar with the lemon peels.

Seal the jar tightly and store it in a dark, cool place for 25 days to allow the flavors to develop.

After 25 days, pour the lemon mixture through a fine mesh sieve into a large bowl to separate the liquid from the lemon peels.

In a large pot, pour in some water and heat it over medium heat until bubbles start to appear, but do not boil.

Add sugar to the warm water and stir until dissolved, about 2 minutes, then continue stirring off the heat for another 3 to 5 minutes until fully dissolved.

Allow the simple syrup to cool slightly, then pour in the lemon alcohol mixture and stir for a couple of minutes to combine.

Once the mixture has cooled to room temperature, ladle it into bottles using a funnel, leaving the caps off to let air bubbles escape.

Store the bottled lemoncello in the fridge or freezer for up to one to two years.

To make a lemoncello spritz, fill a glass with ice, add 3 parts Prosecco, 2 parts lemoncello, and a dash of soda water, then garnish with a lemon wedge.

Cooking Techniques

Equipment Needed

Spice Level: