Make Limoncello

Edited by Graeme, Lynn, Anonymous, Monika and 2 others

This liqueur has an intense lemony flavor and can be served as cocktails before dinner or as a digestive after dinner beverage. Try it - you won't be disappointed.

Limoncello

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How To Make Limoncello

  • Makes just over a liter
  • Preparation time: 15 minutes, and at least one month for infusing

Ingredients

  1. 1
    6 un-waxed lemons - zest and juice
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  2. 2
    150 ml (.264 Pints)water
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  3. 3
    200 g (.441 Pounds) (.2 Kilos) caster (super fine) sugar
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  4. 4
    700 ml (1.232 Pints)(40-80 percent proof) vodka
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Cooking Directions

  1. 1
    In a saucepan, combine the sugar and water.
    Stir to dissolve the sugar and bring slowly to a boil.
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  2. 2
    Reduce heat and simmer for about five minutes or until the mixture begins to thicken slightly.
    Allow mixture to cool.
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  3. 3
    While the syrup is still slightly warm, add the lemon juice and zest.
    Combine the vodka and the lemon syrup in a container large enough to hold everything and mix well. Pour into sterile bottles or jars and seal.
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Tips

  1. 1
    Leave the bottles in a cool, dark place for four to six weeks.
    During the first week, turn or gently shake the bottles every few days.
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  2. 2
    It is actually ready to drink right after making, but it improves with age.
    So after about a month, strain the liquid into clean bottles.
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  3. 3
    Limoncello is best served very cold, so for best results, put the glasses and the limoncello in the freezer for a few hours before you're ready to serve it.
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An option

Rather than zesting the lemons, they can be peeled with a vegetable peeler (peel only the outer skin, and gently cut the pith away). Then cut the peel into very thin matchsticks. Cook the lemon peel matchsticks in the water/sugar mixture until the syrup thickens slightly then add the lemon juice. Continue with cooking directions from number 3 onward.

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Article Info

Categories : Beverages, Drinks, Smoothies, & Cocktails

Recent edits by: Eng, Monika, Anonymous

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