Printable Recipe
Authentic Italian Limoncello
Traditional Italian limoncello made by infusing organic lemon peel in high-proof alcohol, then blending it with a cooled sugar syrup. The long infusion creates a vivid yellow colour and a strong, fragrant lemon flavour.
Prep time
30 minutes
Cook time
10 minutes
Servings
150 small servings
Ingredients
4
Steps
13
Filed under: no bake, italian, citrus.
Source channel: Vincenzo's Plate
Key ingredients
organic lemons, litre grain alcohol , or high-proof vodka, litres water, white sugar.
Ingredients
- 9 organic lemons
- 1 litre grain alcohol (95% ABV / 190 proof), or high-proof vodka
- 1.5 litres water
- 700g white sugar
Method
- Wash and dry the lemons thoroughly.
- Peel the lemons carefully, taking only the yellow zest and avoiding the bitter white pith.
- Place the lemon peel in a large sealable glass jar.
- Pour the grain alcohol over the lemon peel and seal the jar tightly.
- Leave the jar to infuse for approximately 20 days in a cool place away from direct sunlight.
- After 20 days, pour 1.5 litres water into a large saucepan and bring it to the boil.
- Add the sugar and stir until it has completely dissolved.
- Remove the sugar syrup from the heat and allow it to cool completely.
- Strain the lemon-infused alcohol into the cooled syrup, removing all the lemon peel.
- Pour a small glass of clean water into the infusion jar, swirl it around to collect the remaining lemon flavour, then strain this into the limoncello mixture.
- Stir the limoncello thoroughly for 2 minutes until evenly combined.
- Transfer the limoncello into clean glass bottles and seal them securely.
- Chill at least one bottle before serving. Serve in small glasses, preferably well chilled.