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Limoncello A La Pasta On The Floor

Limoncello.  Sheer perfection when lemon and sugar meet alcohol.  I took my first crack at a batch of Limoncello.  I initially tasted this lovely liquor when Chip and I were in Italy.  Once outside of Pompeii we had fresh limoncello on a hot August afternoon and again in Capri where the lemons on the lemon trees were large and beautiful.

Here is a simple recipe that proved perfect. Try it.

What you Need:

  • 10-15 lemons- find some that have thick skins.
  • 2 bottles (750 ml) of either 100-proof vodka, or I used 190 proof Everclear Grain Alcohol.
  • 5 cups water
  • 4 cups sugar

What to do:

Be sure to wash the lemons with a vegetable brush and warm water to remove any reside of pesticides or wax; pat the lemons dry.

Using a truffle slicer or some other method of slicing the ‘zest’ without the white pith on the peel. If you catch the pith, it will make the final product very bitter.

In a large 1-gallon jar add both bottles of vodka; add the lemon zest and cover in a cool dark area of a pantry or closet for up to a month, or 30-40 days. The longer it rests, the better the taste will be.   No need to shake or stir.  Check it halfway though and you will see that beautiful golden color emerge.

After the month passes, combine the sugar and water in a large pan and cook until thickened, approximately 4-8 minutes. Let the mixture fully cool before adding it to the lemon alcohol base.

Now you can add to the Limoncello mixture that has been working to get to that yellow color. Let this sit for another 3-4 weeks.

Now you are ready! Just strain the liquid and bottle in your container of choice; discarding the lemon zest.

Store in the freezer and add to recipes, Prosecco or just sip over ice.  Too good!

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