Making Limoncello is easy, it just requires the patience of a few weeks. Once it is completed, you will have an Italian treat at the ready in your freezer for guests after a nice dinner.
- 1750 mL good vodka
- 20 organic lemons
- 1 1/2 cups sugar
- 1 1/2 cups filtered water
Although you don’t have to filter the vodka, I find that running it through a filter several times gives a “cleaner” result. I use Brita.
- Filter the vodka four times through a filter (such as Brita)
- Put the vodka into a clean glass jar
- Using a microplane, remove the zest (yellow only) and place all zest into the vodka. Seal the jar.
- Keep the mixture in a relatively shady area (not exposed to sunlight) – - but in a place that it is noticeable to you. Every day or so as you pass by, simply give the jar a little “swirl” so the zest continues to interact with the vodka and the natural lemon oils extract. I would do this for a minimum of four weeks, and six weeks is better.
- Using a coffee filter (I use my Krups gold filter), separate the now very yellow lemony limoncello from the zest. Discard the zest.
- In a sauce pan, mix the sugar and the filtered water. Bring to a simmer while stirring. Once the sugar comes to a boil, the syrup is complete. Remove from the heat and allow to cool completely.
- Continue to mix, in small portions, the simple syrup into the limoncello. Stir and taste until you have reached the citrus/sweetness combination that meets your taste.
- Pour mixture into glass bottles, leaving some room for any expansion. Place in the freezer. Your limoncello will now be icy and syrupy cold and ready to serve as a cordial following any meal.