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How to Make Lemoncello
- Zest six lemons using a microplane or fine grater. Reserve the zest.
- Place the lemon zest in a clean, sterilized 1-quart jar or bottle.
- Add 750ml (25.4 oz) of high-quality vodka to the jar. Seal tightly and shake well.
- Let the mixture sit in a cool, dark place for 10 days, shaking gently every 2-3 days.
- After 10 days, prepare a simple syrup: Combine 3 cups (709ml) of water and 1 1/2 cups (300g) of granulated sugar in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- Carefully strain the lemon zest from the vodka, reserving the vodka. Discard the zest.
- Pour the hot simple syrup over the reserved zest (from step 5) and let it steep for a few minutes.
- Gently strain the syrup again, discarding the zest.
- Combine the strained simple syrup and the lemon-infused vodka in a clean container.
- Pour the Lemoncello into sterilized bottles or jars.
- Store the Lemoncello in the freezer for at least 24 hours to allow the flavors to meld and chill thoroughly before serving.
- Serve icy cold in chilled glasses for the ultimate refreshing experience!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
199g
Fat
0g
Carbs
16g
