How to Make Limoncello | Italian-Style Lemon Liqueur | Parts 1 and 2 Redux

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 outer peel of the lemons, avoiding the white pith to prevent bitterness.

Stuff the lemon peels into a spare bottle.

Pour about one quarter of a bottle of vodka into the spare bottle with the lemon peels.

Shake the bottle to mix the lemon oils with the vodka.

Store the bottle on a shelf for about a week, shaking it once or twice a day.

After a week, strain the mixture back into the original vodka bottle using a coffee filter or a paper towel as a filter.

Prepare a sugar syrup by mixing hot water with sugar, using roughly the same amount of water as the vodka removed.

Add 2-3 tablespoons of sugar to the hot water and stir until dissolved.

Invert the sugar syrup with 1 tablespoon of lemon juice to prevent crystallization.

Once the vodka has finished draining, top it up with the sugar syrup.

Cooking Techniques

Equipment Needed

Spice Level: