Ingredients for Limoncello Lemoncella
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How to Make Limoncello Lemoncella
- Wash 10-12 lemons thoroughly with a vegetable brush and hot water to remove any pesticides or wax.
- Pat the lemons completely dry.
- Using a vegetable peeler, remove the zest from the lemons, avoiding as much of the white pith as possible.
- If any pith is included, carefully scrape it away with a paring knife.
- Place the lemon zest in a large, clean glass jar (at least 1 gallon).
- Add 1 (750ml) bottle of high-quality vodka to the jar.
- Seal the jar tightly and let it infuse in a cool, dark place at room temperature for 40 days, shaking gently every few days.
- While the vodka infuses, prepare the simple syrup: In a small saucepan, combine 1 cup of granulated sugar and 1/2 cup of water.
- Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely. Simmer for 5 minutes, or until slightly thickened.
- Remove from heat and let the syrup cool completely.
- After 40 days, strain the lemon zest from the vodka through a fine-mesh sieve or cheesecloth into a clean container.
- Add the cooled simple syrup and a second 750ml bottle of vodka to the strained mixture.
- Stir well to combine.
- Cover the container and let it rest for another 40 days in a cool, dark place.
- Finally, strain the Limoncello Lemoncella through a fine-mesh sieve or cheesecloth into clean bottles.
- Store in the refrigerator or freezer for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1093g
Fat
0g
Carbs
97g
