Recipe courtesy of Rocco DiSpirito
Limoncello
- Level: Easy
- Total: 18 min
- Prep: 10 min
- Inactive: 3 min
- Cook: 5 min
- Yield: 2 quarts
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- Level: Easy
- Total: 18 min
- Prep: 10 min
- Inactive: 3 min
- Cook: 5 min
- Yield: 2 quarts
Ingredients
2 pounds very fresh lemons
1 quart grain alcohol
6 cups water
2 1/2 cups sugar
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.
