Limoncello

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Making more today, my husband loves it.

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I have a question, I saw this on her show and missed the "steep for four days" before adding the simple syrup. I added everything at the same time, will this be ok?

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A decent starting point for those that want to make limoncello but WAY too sweet. Far too much simple syrup used for a single 750ml bottle; you should use 1/4 to 1/3 of that for this amount. Best to use at least 100 proof vodka if not grain alcohol for better flavor extraction; also probably why people are having problems with this freezing in their freezers. Like others have said, you also need to steep the lemon zest (zest only, no white pith or it will be bitter for a minimum of 5-6 weeks, not just 4 days. Patience will reward you and you'll get much better results with these tips.

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Prepared 3 batches today, lemon, grapefruit and orange. Can't wait to finish steeping process. Now what to do with all that fruit. I found that you can still juice the fruit (a bit messier then with the peel on and have used the juices combined to make a Sangaria. Red wine and juice (equal portions with a bit of club soda for fizz. Nothing was wasted :

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I have been to Italy 3 times and this recipe tastes like the best limoncello from Rome and Florence. I will definitely make more of this. I did, however, marinate the lemons in the vodka for about two weeks and marinate with the simple syrup for a few days. This recipe is the perfect ratio of vodka to simple syrup. It's addictive. Happiness.

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Wow! Great end result! I was surprised by how much color and flavor the vodka had after only soaking in lemon zest for less than a week. Be diligent about no pith- no white on inside of peels! This step takes extra time but it is well worth it. I have tasted other home made recipes and you could really taste the bitter pith. Also, I did not add the entire amount of simple syrup because I did not want it overly sweet. I cut it by one fourth. It's kept in the freezer and served over crushed ice. Wow!

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Easy to make. It's a bit sweeter than I expected, but good.

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I made two batches, one with vodka and the other with grain alcohol (legal! as I read in many other online recipes that it was preferable. I've got to tell you, the vodka version was better --- the grain alcohol version was far too strong. Also, I let the peels macerate for a few weeks, not a few days.

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My husband and I have made a version of Giada's recipe for years and give it away at Christmas. We make quite a bit of it and it has now become a family tradition ... We gather 20+ family members every August and peel 225+ lemons. We let them soak in the vodka until Thanksgiving, remove the peels and add the simple syrup. Then we get the family together again to filter and bottle it in the beginning of December. Everyone loves it - Family, friends and neighbors! NOTE: We use all parts of the lemons in this recipe. Juice the lemons and make lemon ice cubes to use for cooking and drinks. We also make candied lemons out of the peels when we remove them from the vodka - simply toss them in sugar and let them dry. They are amazing! You can also take the remaining sugar from the candied lemons to rim your martini glass or flavor your tea. YUMMY!

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I let the lemon peel sit in the vodka for 3 weeks used 2 cups of water and 2 cups of sugar, let the simple syrup boil for 8 min. It was delish. Re-reading the recipe after and no where does Giada say to freeze, but I read somewhere that all italians have this in the freezer so I put mine in the freezer and yup it does become a popsicle.