Made commonly on the Amalfi coast and neighbouring islands, the process of Limoncello takes inspiration from a slow Italian Summer. It can’t be rushed, and is best made and enjoyed with friends.
~ Makes 3L limoncello at 38% strength ~
Ingredients 4
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Method 10
Part 1 Fresh Lemons Alcohol
Wash the lemons with warm water.
Peel the skin using a peeler or a sharp knife, avoiding the white inside part of the lemon. Too much of this will be the final product bitter.
Put the lemon skins into a large jar with the alcohol.
Ensure the jar has a lid, and store in a cool place for 4 weeks. Shake the jar once a week.
Over time you’ll notice the alcohol turning a dark yellow color, and the lemon skins turning pale. This is good.
Part 2 Lemon Infused Alcohol Sugar Syrup
After 4 weeks, you’re ready to start part 2.
In a large pot bring to a boil 1.5L of water, and add the sugar. Once it’s dissolved set the pot aside to cool.
Once the sugar syrup has cooled, pour the alcohol into the pot with a strainer, ensuring any lemon peels are filtered out.
Take a cup of cold water and add it to the jar with the lemons and swirl it around. Add the water to your pot.
The limoncello should be a pale, bright yellow color, and will be ready to drink once cooled. Using a funnel, pour the limoncello into empty glass bottles and store in the freezer.
