Limoncello Recipe
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Category: |
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Ingredients: |
Ingredients: 8 organic lemons
1 quart or 950 ml 90 percent alcohol such as Everclear
14 oz sugar by volume
1 quart or 950 ml bottled, still water
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Directions: |
Directions:Peel the lemons, leaving a little white attached to the peel. Reserve the lemons for another use. Put the peels in a large container together with the alcohol. Close it well and leave it in a cool place for at least four days, preferably a week. Gently shake a couple of times a day. The peels will lose their brilliant yellow color and the alcohol will take on the color. On the fifth day or later, prepare a simple syrup of the water and sugar, making sure the water never quite boils. Stir and simmer five minutes. When the sugar has dissolved, allow the syrup to cool. Strain the lemon-infused alcohol through gauze or a strainer, discard the lemon peels and mix the alcohol into the syrup. Shake well before bottling. Let the limoncello sit for two or three days. Serve cold as an aperitivo. |
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Number Of
Servings:2 quarts...lots of servings |
Preparation
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Preparation
Time:One week. |
Personal
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Personal
Notes: This comes from the author of the book "Under the Tuscan Sun," Frances Mayes. Her husband put together a companion photo journal of their lives in Tuscany. One of their Italian friends, Ricardo, gave them this recipe. We have made it several times. It will knock your socks off, as both Sean and Linda can attest. We have friends who have sworn off it after being "over served." Don't let your guests drive home if you think they may be incapacitated. It will sneak up on you. (Elizabeth says "put your jammies on, then drink it.")
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