Recipe courtesy of Sergio Massa
Limoncello
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- Level: Easy
- Total: 18 min
- Prep: 15 min
- Inactive: 3 min
- Yield: 70 ounces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 607
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 3 g
- Sugar
- 93 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
- Level: Easy
- Total: 18 min
- Prep: 15 min
- Inactive: 3 min
- Yield: 70 ounces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 607
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 3 g
- Sugar
- 93 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
Ingredients
Directions
- Peel all the skins off of the lemons. Only the yellow part should be peeled. Add the lemon peels to the alcohol, and keep for 3 to 4 days in a cool place. Once the alcohol has been infused with the lemon peels, remove the peels from the alcohol. In a separate bowl or glass container, mix the sugar and water together. Add the infused alcohol to the sugar and water mixture. This will turn a beautiful bright yellow color. Keep the limoncello in the freezer. Serve it with any dessert or special occasion.
