Limoncello is a lemon liqueur mainly produced in the South of Italy. The origins of Limoncello is open for debate or argument.Generally, grain alcohol is best for Limoncello, but here in South Africa it is not available in stores, so grab a bottle of your favourite vodka.
Equipment
- Pot
- Potato peeler
- Strainer
- Stainless steel bowl
Ingredients
- 8 Organic lemons
- 750 ml 86-proof (43%Vol) vodka
- 1125 L Filtered water
- 400 g white sugar
Instructions
- Peel the lemons using a potato peeler. Be careful to only get the yellow peel and as little pith as possible.
- Place the peels in a stainless steel bowl, or mason jar, and pour in the vodka. Give the mixture a good stir then cover with cling film or a tight-fitting lid if you are using a mason jar.
- Let this mixture soak for 10 to 20 days. The longer they soak, the better the flavour. Give it a good stir or shake once a day to help release the essential oils from the peel.
- On the last day of soaking:Bring 1L of the water to a boil, remove from the heat and add the sugar. Stir the water until the sugar has completely dissolved. Allow cooling to room temperature.
- Strain The vodka mixture into the sugar syrup and place the peels back in the bowl.
- Pour the remaining 125ml of water over the peels, shake and strain into the sugar syrup again. This just rinses off any nice flavour we left behind with the first strain.
- Pour the Limoncello into your desired bottles and allow it to age another week.
- I recommend sticking that bad boy in a freezer for about two hours before serving! Sorry but I only remembered to take a photo halfway through my last bottle. 🙂
- Bottoms up
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