Italian Limoncello

Italian summers are associated with fresh fruit, especially Lemons! Limoncello recipes are handed down from family member to family member; the liquor enjoyed in a one ounce shot glass over the summer at the end of lunch or dinner as a digestant.

With a few ingredients and patience it is easy to make the Limoncello liquor, listed below is what will be needed over  a seven day period.

Day 1
2 lemons per 250 ml’s of alcohol with a thick hardy skin.
750 ml of 95% Grain Alcohol (EverClear)
1 750 ml with tightened lid

Day 7

This recipe is modified for approx. 29% alcohol volume.
300 ml’s (1 1/4 cup)  of pre-made lemon alcohol
450 grams of sugar (1 3/4 cups)
450 milliliters of water (1 3/4 cups of water)

(May adjust for sweetness of liquor by reducing lemon alcohol to 1 cup, and increasing simple syrup by adding 2 cups sugar to 2 cups boiled water.)

Day 1 Lemon and Alcohol Preparation for Steeping
Peel the lemons (a small amount of white pith could be visible) and place into the container.
Add the alcohol. Seal and set in a dark corner for 1 week and allow the alcohol to take on the yellow color off the lemons; the peel will become pale yellow to white in appearance.

Day 7 Make Simple Syrup and Combine the ingredients for the limoncello liquor
Add 450 mls water to saucepan and bring water to a boil, add 450 mls sugar. Remove from heat, stir constantly until the water becomes clear, (about 2-3 minutes) Set aside and Allow to completely cool.

Take the container of lemon alcohol, open and add to a clear 750 ml bottle. Add the cooled 450 mls simple syrup to the container, Tighten lid and gently shake the bottle. Store in the freezer. Enjoy by itself, over cake, over ice cream, or serve on the side of a platter of aged cheese.

Kimberly Crocker-Scardicchio