Recipe courtesy of David Rocco

Limoncello Di Villa Maria

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: Approximately 1.75 liters or about 2 quarts
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Ingredients

Directions

  1. Shave off the yellow part of the lemon rinds using a potato peeler. Put the lemon rinds in a sterilized* large glass bottle and add the alcohol. Cover the bottle with plastic wrap to prevent the alcohol from evaporating, and let stand for 12 days at room temperature. Boil the water. Remove from heat and add the sugar. Stir until all the sugar has dissolved, and let cool. Drain the 12-day old alcohol and discard the lemon rinds. Add the alcohol to the sugared water. Set aside for an additional 10 days in a sterilized sealed glass bottle. After 10 days, the limoncello is ready. It is best served chilled as a digestive after a meal.
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