limoncello

MAKES: 1 3/4 liters

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Ingredients

8 lemons
1 bergamot orange (optional)
1 (750-ml) bottle Stolichnaya 100 proof vodka or other 100 proof grain vodka
4 cups water
2 cups granulated sugar
SPECIAL EQUIPMENT: funnel; 2 empty clean 1-liter bottles with caps

Instructions

Using a sharp vegetable peeler or paring knife, cut zest from lemons and bergamot orange, avoiding white pith. Cut away any remaining pith from zest with a sharp paring knife. Transfer zest to a 2-quart pitcher. Reserve lemons for another use.

Add vodka and water to pitcher. Cover pitcher with plastic wrap and let zest steep for 5 days at room temperature.

Strain liquid through a fine-mesh sieve into a medium saucepan and add sugar. Heat over medium heat, stirring, just until sugar is dissolved. Remove from heat and let cool completely. Using a funnel, transfer limoncello to bottles and refrigerate for two weeks before serving. Serve well chilled.

keywords:

lemon liqueuer

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Comments [8] | Add your comment

I have been making my limoncello for years ....soak skins in vodka or grain alcohol (the grain is

more economical to use and taste just as good) for 5 days or more.

When ready....make a simple syrup with the water and sugar, cool to room temp. Remove skins

from grain alcohol and save them in the freezer ( using the skins when you serve espresso).

Strain alcohol thru a fine mesh strainer directly into the simple syrup - stir to combine.

Pour limone into the reserved liquor bottles- cap & place in freezer. When ready to serve

pour some Liquore di Limone into a fancy serving bottle.

Also makes a great gift.

Posted: August 07, 2012 20:34 by poolplr64
The addition of bergamot sounds great. I've tried it with a mandarin before and got great results, though my recipe varies greatly from this one. I'm sure real bergamot would add a great backgroup for the limone

Posted: May 25, 2012 19:24 by dustinMtNero
Made it as documented although couldn't find a bergamot orange so substituted. Got rave reviews from family as became my Christmas gift this year. Ready to make another batch!

Posted: January 06, 2012 09:15 by lcipolla
Sorry, I forgot to add: keep it in the freezer and serve it at freezer temperature. It will warm up in the mouth in an explosion of flavor.

Posted: July 20, 2011 06:07 by carloalvise
A fundamental ingredient of the original Limoncello are Amalfi lemons wihch may grow as large as big mellons. Their skin is very thick and the oils in the skin are more aromatic and less "lemony" that standard lemons. In London you can find them in some markets (Notthing Hill Market being one of them) If you are unlucky go for large thick-skinned unwaxed lemons.

And babakreemer is absolutely right: one month is the minimum time for achieving a good concentration of flavors

Posted: July 20, 2011 06:04 by carloalvise
Organic lemons are the best to use, mostly because you're using the peel, where the chemicals are concentrated. Also, they seem to be easier to peel. 5 days us not nearly long enough to extract the best lemon flavor. If you can be patient, wait at least 4 weeks. Also, evergreen, or pure alcohol, if you can buy it in your state, extracts the most lemon flavor.

Then, you'll have limoncello equal to the best in Sorrento.

Posted: July 17, 2011 23:44 by babakreemer
Hi WineDineDivas,

If you live in Italy, bergamot is an easy addition to limoncello, imparting its unique floral notes. However, the fruit is not commonly available in the United States. So while we love the addition of bergamot, limoncello can certainly be made with lemons only. The recipe did not state that originally, but we have since updated it.

Happy drinking.

Posted: July 15, 2011 08:02 by joannesmart
Made Limoncello many times but only from lemons. This recipe sounds delicious, next time we have have to try with bergamot orange

http://www.winedinetv.com/videos/item/limoncello

Posted: July 15, 2011 01:49 by WIneDineDIvas