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Making Limoncello

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My husband, Scott announced he was making limoncello.  Okkaaaaay.  Even though we’ve been married 22 years, he still surprises me on occasion.

We were first introduced to limoncello when we traveled to one of my favorite places~~Ravello, Italy. Limoncello is lemon liqueur mainly produced in Southern Italy using Femminello St. Teresa lemons.

Limoncello is typically served chilled after dinner as a digestif.  It can also be used in cocktails since it imparts a strong lemon flavor.

Scott used Martha Stewart’s limoncello recipe.  There are four simple ingredients~~lemons, 160-proof vodka or grain alcohol, sugar and boiling water.

how to make Limoncello

He peeled strips of zest from the lemons using a vegetable peeler, trying to minimize the bitter white part of the lemon.

Making Limoncello
Limoncello recipe

He put the zest and vodka in an airtight container and let it sit at room temperature for 3 days (at least 2 days or up to 1 week).

Limoncello Phoenix

Next he made simple syrup and added it to the vodka mixture, then refrigerated it in an airtight container for 1 day.

He then poured the mixture through a large sieve into a decanter; and discarded the zest.

This was a father/son effort!

Pour 2 ounces limoncello into a cordial glass.

We are so happy to have our son home from college for the Thanksgiving week!

Limoncello can be stored in the freezer in an airtight container up to 3 months.  I am already conjuring up ways to use this very lemony liqueur.

Enjoy!


Limoncello

Lemon-infused Italian liqueur is bright and refreshing

  • 11 lemons
  • 1 liter 160-proof vodka or grain alcohol
  • 3 cups sugar
  • 3 cups boiling hot water

  1. Peel strips of zest from lemons using a vegetable peeler; reserve lemons for another use. Put zest and vodka in an airtight container; let stand at room temperature at least 2 days (or up to 1 week).

  2. Stir together sugar and the hot water until sugar is dissolved; let cool. Stir sugar mixture into vodka mixture; refrigerate in an airtight container 1 day.

  3. Before serving, pour through a large sieve into a decanter or serving vessel; discard zest. Pour 2 ounces limoncello into each glass.

Limoncello can be stored in the freezer in an airtight container up to 3 months.