Limoncello is a sweet, intensely lemon-flavored liqueur from southern Italy, and a pillar of Italian drinks culture.
Recreate a taste of the Mediterranean at home by making your own limoncello. Matthew Benevoli photo
You will need
INGREDIENTS:
1 750-ml bottle vodka (40% ABV works; 50% ABV recommended)
(see note 1)
10 lemons (preferably organic/unwaxed), or other citrus fruit
250 g white granulated sugar (see note 2)
250 g filtered warm water (see note 2)
Note 1: Grain alcohol like Everclear (75%–95% ABV) also works, but additional simple syrup or water may be required to taste, to tone down the high alcohol level.
Note 2: Making syrup by weight is the most accurate and consistent method, but if you do not have a kitchen scale, use 1 cup sugar and 1 cup (250 ml) water.
METHOD:
Matthew Benevoli photo
1. Wash lemons thoroughly, and peel or zest carefully, leaving the white pith on the fruit.
Matthew Benevoli photo
2. Add zest and vodka (or grain alcohol) to an airtight, large sealable container. Shake up and store in a cool dark place for 2–8 weeks to macerate.
3. Once lemon mix is at desired flavor and aroma, use strainer and/or cheesecloth to strain out zest. Discard zest.
Matthew Benevoli photo
4. To make simple syrup, measure/weigh water and sugar in a large measuring cup, stir with a wooden spoon until sugar granules are fully dissolved and set aside.
5. Add simple syrup to lemon-alcohol mix to taste. Stir well until fully incorporated. Adjust sweetness as needed.
6. Funnel into clean, sealable bottles. Store in refrigerator for up to 1 year.
