Limoncello

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It needs more time to steep. Then time to rest in simple sugar, then filter.

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I thought this was really good. The only thing I did different was I zested the lemon instead of having a longer strip. I wouldn't change anything. I already have family that want me to make it for their birthdays.

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Did not think much!!! Ms De Laurentiis should know better. You need at least 3O days to make a proper Lemoncello.

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I just finished this today. I thought i was doing something wrong. When you soak the lemon peels in the vodka, it will stay clear in color, but when you add the simple syrup, it will change to a beautiful lemon color. I used 100 proof smirnoff vodka because you can't buy Everclear in PA. It has a smooth taste, but not the punch i was expecting. It does go down nicely!! Very simple to make, but the peeling takes the longest. I used a veggie peeler and really wasn't too bad. In the end, i got 2 ---750 ml bottles out of it.

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Touble peeling?You must use a sharp vegetable peeler, a dull one will dig into the pith.Some lemons are harder to peel, buy extra to replace the difficult ones.Need to use 100 proof vodka or Ever Clear alcohol.

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please don't use meyer lemons. the only REAL lemon which is a decendent from the original lemons are eureka! it will make a difference. just ask a native californian or an italian.

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I made this recipe exactly as Giada said. My limoncello separated and froze in the freezer!

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True limoncello NEEDS to be made from Ever Clear alcohol. To be authentic, you need it. Vodkas such as Grey Goose, Belvedere, Skyy or even Smirnoff will leave you with a limoncello with an undesirable "bite" because of the taste of the vodka. I made mine with several pounds of Meyer lemons for something special. The result was fantastic!
And CgColleenGorman..."Limonciello", really?

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Actually, authentic Limonciello is made with Pure Grain Alcohol and not Vodka. After living in Italy for 3 years and speaking with several men and women from many regions who have made it for gerations - the best tasting, most authentic (to Italy and easiest recipe is this.

10 Organic lemons/peels (remove pith.
1 Bottle Everclear (Pure grain alcohol 750 ml.
3 1/2 cups sugar
(You can add 1/2 cup water but NOT necessary!

Steep for 72 hours, strain and store in the freezer with your frozen Limonciello glasses. Enjoy! E' Buonissimo.

PS. It is great for digestion after a big meal ;-

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Here in Montana, this Italian does everything she can to keep summer alive in the middle of our frozen winters - I process tons of basil with extra virgin olive oil and freeze it in ice cube trays, for fresh-tasting tomato sauces and pesto.
And limoncello needs to be made in two 40-day steeping stages, plus storing. Lemon peels (from 14 scrubbed in hot water lemons steeped in a 750 liter bottle of vodka for 40 days. 4 cups sugar in 5 cups water simple syrup another 750 liter bottle of vodka gets added and steeps for an additional 40 days. Strain it (I use coffee filters, then store it for 4 - 6 months. THAT'S Limoncello!
Salute!