Ingredients for Limoncello
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Limoncello? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make 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!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
244g
Fat
0g
Carbs
21g
