Recipe courtesy of Sergio Massa

Limoncello

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  • Level: Easy
  • Total: 18 min
  • Prep: 15 min
  • Inactive: 3 min
  • Yield: 70 ounces
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Ingredients

Directions

  1. 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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