Making my own limoncello is a wonderful treat that makes everyone happy!
Recipe by Michaela Hayes of Crock & Jar.
Yields about 1½ quarts
10 lemons, organic or pesticide free (this is where it pays to know your farmer)
750 ml bottle of pure grain alcohol (Everclear 151) or high proof vodka
3 cups water
1 1⁄2 to 2 cups sugar
- Wash lemons and dry. Zest with a microplane zester or peel and remove pith (white part) as it will make your Limoncello bitter.
- In a large glass jar, mix the lemon peels with the alcohol.
- Seal jar and put in a cool, dry place to steep for anywhere from 2 weeks to 3 months.
- Unseal, and bring water and sugar to a boil for 5 minutes. Let cool completely.
- Return jar to the cool, dry place and let the mixture steep for another 2 weeks.
- Strain the mixture through a coffee filter. You can repeat this process several times for a very clear Limoncello or you leave it a bit cloudy. Either way, it’ll taste great!
- Store the Limoncello in the freezer and serve chilled.
TIP:
When considering a lemon, people often overlook the peel, but that is where all the gorgeous lemony oils reside!
Photography by
Alexandra Grablewski
Made it? Tell us about it–
