How to Make Limoncello ITALIAN recipe

Ingredients:

10 organic lemons: Preferably Sorrento or Amalfi lemons for authentic flavor.

1 liter 33.8 oz of 95% pure grain alcohol: Alternatively, use 100-proof vodka.

750 ml 25.4 oz water

500 g 2 1/2 cups granulated sugar

Instructions:

Prepare the Lemon Zest:

Wash the lemons thoroughly to remove any residues.

Carefully peel the lemons, avoiding the white pith to prevent bitterness.

Infuse the Alcohol:

Place the lemon peels in a large, sealable glass jar.

Pour the alcohol over the peels, ensuring they are fully submerged.

Seal the jar tightly and store it in a cool, dark place for 20 to 30 days to allow the flavors to meld.

Prepare the Sugar Syrup:

After the infusion period, combine the water and sugar in a saucepan.

Heat gently, stirring until the sugar dissolves completely.

Let the syrup cool to room temperature.

Combine and Rest:

Strain the lemon-infused alcohol to remove the peels.

Mix the infused alcohol with the cooled sugar syrup.

Transfer the limoncello into clean bottles and seal them.

Allow the mixture to rest for an additional 10 to 15 days to enhance the flavor.

Serving Suggestion:

For optimal enjoyment, chill the limoncello in the freezer before serving. Serve it ice-cold in small glasses as a delightful after-dinner digestif.