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Homemade Limoncello  (Not yet rated)

This is an Italian lemon liqueur traditionally made in the Gulf of Naples, in Southern Italy.

Cal: 305 Fat: 0g Carbs: 52g Protein: 1g Fiber: 2g
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Original recipe serves 15

Scaling


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 15)

  • 10 lemons
  • 750 milliliters vodka
  • 3 1/2 cups sugar
  • 2 1/2 cups water
  • In My Kitchen


  • You will also need: saucepan, strainer

    Directions

    Remove the outer peel of the lemons in long strips using a vegetable peeler, and trim away any white pith from the peel with a sharp knife.

    Discard the pith and reserve the lemons for some other use, like lemonade.

    Place the lemon peels in the bottom of a 2 quart pitcher.  Pour the vodka over the peels.

    Let the vodka mixture sit for 5 days at room temperature.

    Stir the sugar and water in a large saucepan over medium heat for about 5 minutes or until the sugar is dissolved.

    Cool completely, and pour the sugar water into the vodka.

    Let stand overnight, covered.

    Strain limoncello through a mesh strainer and discard the lemon peel.  Transfer limoncello to bottles and store in the refigerator for 4 hours or until cold, and up to 1 month.



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