January 10, 2014
One day, our lemon tree was over loaded with lemons and we already had plenty in the fridge plus some preserved … we decided to make Limoncello. It is delicious and refreshing after a meal or can be used in many desserts.
The recipe is simple but, as with many good things, takes time. We used an inexpensive bottle of Vodka to soak the lemon peel, but the more expensive – the more alcohol content. We had a 750ml bottle and we made the sugar syrup with 750g sugar and same of water.
Wash the lemons and dry them thoroughly. We used about 20 lemons. It depends on the size you have to peel and how much will fit in the jar.
Peel carefully, no pith, only the thin yellow of the skin.
Start filling up the jar or jars at this stage.
I tried the zester – but that would have taken even longer!!
Pour the alcohol into the jars to cover the lemon skin.
The amount of liquid will determine how much sugar to add.
Put the lid on tight and give the jar a good shake.
The longer you allow the lemon skin to sit in the alcohol – the better!!
Best to leave it for about 40 days. Yes, forty days if possible.
Every morning give the jar a little shake or turn it up and down and then put it away again.
Then continue to wait! At least 4 days.
If possible allow four or five days just lemon skin in alcohol.
After 4 or 40 days make the syrup with sugar and water.
Allow the syrup to cool.
Pour the alcohol on top of the sugar syrup and then remove the lemon peel.
Prepare the bottles and pour the limoncello in.
Put the lid on the bottle and refrigerate (or freezer) for another week if you can possibly wait!
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