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– 10 organic lemons – 1 litre of high-proof vodka or grain alcohol – 4 cups of water – 3 cups of granulated sugarTitle 3
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Thoroughly wash the lemons to remove any dirt or wax. Using a vegetable peeler, carefully peel off the zest, avoiding the white pith which can make the limoncello bitter.
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Place the lemon zest strips in a large glass jar or airtight container. Pour the vodka or grain alcohol over the zest, ensuring it's fully submerged. Seal the jar and store it in a cool, dark place for at least one week, shaking the jar gently every day to mix the ingredients.
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In a saucepan, combine the water and sugar. Bring the mixture to a simmer over medium heat, stirring constantly until the sugar is completely dissolved. Remove from heat and let the simple syrup cool to room temperature.
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After a week, strain the lemon zest from the alcohol using a fine-mesh strainer or cheesecloth, ensuring no zest particles remain.
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Pour the infused alcohol into a clean glass jar or bottle. Gradually add the cooled simple syrup to the alcohol, tasting as you go to reach your desired sweetness level. Stir well to combine.
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Seal the jar or bottle and let the limoncello mellow in the refrigerator for at least 4 hours, or preferably overnight. This allows the flavours to meld together.
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Once chilled, serve the limoncello in small, chilled glasses as a refreshing after-dinner digestif. Store any leftover limoncello in the refrigerator for up to a month.
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Buon appetito!
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