Limoncello Recette

Capture the vibrant sunshine of Italy with this homemade Limoncello recipe! Using organic lemons (or meticulously scrubbed conventional ones), this recipe guides you through creating a refreshing, zesty liqueur perfect for after-dinner enjoyment. Learn how to infuse the zest of lemons in high-proof alcohol (Everclear or high-proof vodka), then blend it with a simple sugar syrup for a truly authentic taste. Discover the secrets to achieving the perfect balance of sweet and tart, and impress your guests with this delightful homemade treat. This recipe is adaptable; use leftover lemon juice for a zesty lemonade or a delicious rind-free dessert like Amalfi Lemon Delight!

Préparation 30 min

Cuisson 10085 min

Calories 245.7 kcal

Protéines 1g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Limoncello

10 - 12 large lemons
1 3/4 liters Everclear (190 proof) or other high proof vodka (151 proof or higher)
1 liter water
1 3/4 kg granulated sugar

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Comment préparer Limoncello

Carefully peel 10-12 large organic lemons (or thoroughly scrubbed conventional lemons) using a vegetable peeler. Avoid the white pith as much as possible.
Do NOT use a rasp or grater. A vegetable peeler is essential for achieving the optimal balance of zest and avoiding bitterness.
Place the lemon peels in a clean, airtight 1-gallon jar.
Add 1750ml (1.75 liters) of Everclear (190 proof) or high-proof vodka (at least 151 proof).
Seal the jar tightly and store in a cool, dark place for at least 1 week, or up to 4 weeks for a more intense flavor. Shake gently every few days.
While the lemon peels infuse, prepare the simple syrup: In a medium saucepan, combine 1 liter of water and 1.75 kg (3.8 lbs) of granulated sugar.
Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
Remove from heat and let the syrup cool completely.
Strain the lemon peel infusion through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding the peels.
Pour the cooled simple syrup into the strained lemon infusion.
Stir gently to combine thoroughly.
Bottle the Limoncello in clean, sterilized bottles.
Store in the refrigerator for at least 24 hours to allow flavors to meld before serving. Enjoy!