Recipe courtesy of Rocco DiSpirito
Limoncello
Getting reviews...
- Level: Easy
- Total: 18 min
- Prep: 10 min
- Inactive: 3 min
- Cook: 5 min
- Yield: 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 38 servings
- Calories
- 112
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
- Level: Easy
- Total: 18 min
- Prep: 10 min
- Inactive: 3 min
- Cook: 5 min
- Yield: 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 38 servings
- Calories
- 112
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
Directions
- Zest lemons, making sure not to include any pith. Put zest in a jar with alcohol and let stand in the dark for 3 days, making sure to shake the jar at least twice a day.
- When the lemons are pale, all the oil has been extracted. Strain the liquid and discard the zest. In a saucepan over low heat, heat water and sugar until sugar dissolves and syrup is clear. Let cool to room temperature and mix with infused alcohol. Strain liquid through a coffee filter.
