Recipe courtesy of Sergio Massa
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Total:
18 min
Prep:
15 min
Inactive:
3 min
Yield:
70 ounces
Level:
Easy

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.

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