Limoncello is an Italian digestif normally served cold. Prior to this little experiment, I have never tried it but when Greg from Rufus’ Food and Spirits Guide posted it, I knew I had to make some of my own. Be sure to click on the link above. He has tons of cocktail ideas to use your limoncello. As soon as mine is done, I’ll start posting some of my own. I can’t wait to taste the results. Expect to see Part 2 in about 2 weeks or so.
Limoncello ~ Part 1
- 20 normal lemons
- 750ml pure grain alcohol (one bottle of Everclear)
- 2 3/4 cups water
- 3 cups sugar
- A large glass container
Wash lemons and dry completely. Make sure to remove any dirt, adhesive or writing on skin. Using a potato peeler remove the rind only of each one. Try and have as little pith (white part) on the back of the strips. Place in container. Pour in grain alcohol. Seal and place in a cool (68-70 degrees) dark area. Store for 13 days agitating (shaking) it once a day.
Part 2 will show this part of the recipe:
On the 13th day mix sugar and water together in a large pot. Bring to a boil and then remove from heat. Cool completely. Strain lemon liquor into simple syrup. Discard lemon rind. Mix liquid together and pour back into storage container. Seal and store in same cool dark place for three weeks agitating twice a day. When time is up, enjoy.
AnnaShortcakes 
Limoncello is something I have been wanting to try as well. I’m looking forward to seeing how it turns out for you and the fun ways you use it.
I think it will probably be wonderful. How could it not be? Thanks for stopping by the blog. 🙂
One of the things my Dad was famous for making for his family. Thanks for the fond memories this afternoon. I’ll check back for Part II 🙂 I’m looking forward to hear how you use it (other than drinking it ice cold)!
That is so cool. Was your dad really into cooking? Or was he a fine liqueur man?
Very much into cooking and he’d tear out recipes from the NY Times or out of some magazine from a doctor’s waiting room. We used to call him “a wanna be Italian,” since he was Scottish and his wife (and my Mom) were both Italian and he loved authentic Italian cooking. He was a terrific home cook!
Neat.
Thanks. I thought so.
Aw yum Anna! Fantastic idea… specialty liqueurs are so expensive; I definitely think it’s worth making in your own home 🙂 I also want to try making Frangelico some time. I have no idea whether it’d be achievable in a home environment, but you never know unless you try, do you? Thanks so much to you & Greg for the inspiration! x
Thanks Laura. I am really getting into it. I love that cooking basic food has given me the confidence to move into other areas of taste. I can’t wait to see what the limoncello tastes like.
I’m eagerly awaiting your next post to see what you will be making. Lemons are such a good price right now. I’m using lemons right now as well, but making preserved lemons. 🙂
Lemons are so cheap now. I have had preserved lemons on my radar for a while. What recipe do you use?
Woo hoo, can’t wait for part 2!
I can’t wait to taste it!
hi, just found your blog, as I was searching the word “limoncello” – I did a post yesterday, so I will check again your blog to see part 2 and how you get on. To swap notes… 😉
I am glad you liked the post. Please do check back. This Thursday is the day to strain it and add the syrup. I can’t wait to see what it turns out to taste like. Please let me know if you try it…and what your results are.
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