Italian Limoncello Recipe
Tasty, Italian after-dinner drink, with a lemony punch.
Servings: 32 1 oz. shots
Calories: 114kcal
Equipment
- 1 Soup Bag
Ingredients
- 5 large lemons
- 2 cups alcohol
- ⅓ cup lemon juice
Syrup Ingredients
- 1½ cups water
- 1½ cups sugar
Instructions
- Use a vegetable peeler to peel the lemons, making sure to only get the outer peel. The white part will impart a bitter flavor. Add the lemon peels into a quart-sized mason jar.
- Pour two cups of Everclear over the lemon peels. Add lemon juice, then seal the jar. Write date on the jar.
- Store the bottle in a dark place for 30 days. Shake to agitate every few days, or whenever you remember. After 30 days, strain the alcohol into a clean bottle, using cheesecloth soup bags.
Prepare Simple Syrup
- Add water and sugar to a small saucepan, and stir. Bring to a boil until the sugar is dissolved and the syrup thickens (about 5 minutes) then cool.
- Mix cooled syrup with strained alcohol to combine. Store in the refrigerator or freezer, and drink responsibly!
Notes
- If possible, don't use store-bought lemons to make this limoncello recipe. They are usually coated with wax and pesticides.
- If you don't have access to homegrown lemons, use organic lemons.
- If using store-bought lemons, make sure to dip the lemons in hot water for a few seconds to melt the wax off.
- Wherever you get the lemons, make sure to scrub them with a Vegetable Brush to remove any dirt or residue.
- Thick-skinned lemons, such as "Eureka" lemons, are best for this limoncello recipe. "Meyer" lemons, on the other hand, have thin-skin, and are almost impossible to peel.
Nutrition
Serving: 1oz | Calories: 114kcal | Carbohydrates: 9g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 111mg | Fiber: 0g | Sugar: 9g
