Making Italian lemon liqueur, known as limoncello in Italy, requires grain alcohol, lemons, sugar, and water. The recipe takes time, but it's worth it.
Preparation Time
45 mins
Cooking Time
10 mins
Total Time
55 mins
Calories
152 Calories
Recipe Instructions
Step 1
Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.
Step 2
Add enough simple syrup to alcohol mixture to reach desired alcohol-by-volume percentage; refer to an alcohol content calculator.
Step 3
Place 1 bottle limoncello in the freezer; serve icy-cold. Store remaining 5 bottles at room temperature.
Step 4
Combine grain alcohol and lemon peels in a 1-gallon jug; seal with a tight-fitting lid. Place in a cool, dark place for 1 month. Swirl contents of jug every few days.
Step 5
Meanwhile, place a sieve over a large bowl; line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment, replacing filters as needed until all mixture has been strained. Strain once more to ensure all sediment has been removed. Discard coffee filters and peels.
Step 6
Divide limoncello among 6 sterilized wine bottles; seal with clean corks. Rest in a cool, dark place for 1 month, swirling every few days. Strain limoncello through a coffee-filter-lined sieve to remove any leftover sediment if desired.
