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- Level: Easy
- Total: 4 days 4 hr 40 min
- Prep: 30 min
- Inactive: 4 days 4 hr
- Cook: 10 min
- Yield: 7 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 466
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 2 g
- Sugar
- 64 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
- Level: Easy
- Total: 4 days 4 hr 40 min
- Prep: 30 min
- Inactive: 4 days 4 hr
- Cook: 10 min
- Yield: 7 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 466
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 2 g
- Sugar
- 64 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
Ingredients
Directions
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
My Private Notes
Show:
Everyday Italian
Episode:
Summers in Capri
