Welcome back to the final chapters of Limoncello, the epic saga between hooch and citrus. It’s been a long, anxious month since our adventure began but as promised your patience has payed off in spades. With a few last-second adjustments and another 1-2 weeks of painful waiting the final product is here and it’s glorious!
An animated gif is about as simplified as I can make this recipe, but just incase you’ve consumed a bottle of the glowing glory prior to reading here’s some spark notes:
1. PEEL 8 LEMONS (NO PITH!) 2.ADD TO A CONTAINER WITH 1 BOTTLE GRAIN ALCOHOL (OR VODKA IF YOU’RE FEELING LIKE A PANSY) 3.KEEP IN A DARK PLACE FOR 1 MONTH 4.STRAIN OUT LEMON PEELS AND RETURN BOOZE TO CONTAINER 5.ADD EQUAL PARTS (ROUGHLY 2-2.5 CUPS) SIMPLE SYRUP 5.SHAKE TO COMBINE AND PLACE IN FREEZER FOR 1-2 WEEKS 6.SERVE JET-COLD AFTER DINNER OR ADDED TO ESPRESSO FOR A MORNING JUMP-START!
Cin cin tutti!
Meredith @ Map & Menu May 22, 2012
Mmmm! Thank you for sharing, Paul. We love limoncello!
Paulie May 22, 2012
You bet, try to find the thickest skinned lemons you can or whatever citrus you’re into. I’ve made it with meyer lemons before, outlandishly good.
John Blades May 23, 2012
Had home made limoncello in a small village near Teramo this summer. They had added cream in its production. Deelish!
Paulie May 24, 2012
Never had the creamy kind when I live in Italy but sounds awesome.