Thursday, July 25, 2013


Limoncello's place of origin is claimed by the two southern Italian towns of Sorrento and Amalfi, as well as the island of Capri, all located in the region of Campania. We'll never know for sure where it originated, but today wherever you are in Italy you can be assured that your host will offer up a frosty little glass of this delightful after dinner drink.


1 ltr vodka or 100 proof alcool*
2 lbs organic lemons, thoroughly washed, dried, and zested
4 cups water
3 cups sugar
2 tsp fresh lemon juice


å    Zest the lemons using a vegetable peeler
å    Place zest in a large glass bottle and add alcohol and seal well to prevent alcohol from evaporating
å    Let the  alcohol and zest rest for 20 days at room temperature.
å    After 20 days make a simple syrup. Boil water. Remove from heat, add sugar and lemon juice. Stir until all the sugar has dissolved and let cool.
å    Strain vodka and remove lemon zest.
å    Add simple syrup to vodka and set aside for an additional 10 days in a sealed glass bottle.
å    After that time place limoncello in a bottle with a tight fitting cork and place in freezer.
å    Serve in small liqueur glasses.

*    It doesn't matter to the taste if you use vodka or alcool. The sole reason to use alcool is that the finished product will have a higher alcohol content.

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