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.
How To Make Limoncello
- 16 un-waxed lemons - zest and juiceAdvertisement
- 2150 ml (.264 Pints)waterAdvertisement
- 3200 g (.441 Pounds) (.2 Kilos) caster (super fine) sugar
- 4700 ml (1.232 Pints)(40-80 percent proof) vodka
- 1In a saucepan, combine the sugar and water.Stir to dissolve the sugar and bring slowly to a boil.Advertisement
- 2Reduce heat and simmer for about five minutes or until the mixture begins to thicken slightly.Allow mixture to cool.
- 3While 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.
- 1Leave 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.
- 2It is actually ready to drink right after making, but it improves with age.So after about a month, strain the liquid into clean bottles.
- 3Limoncello 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.Advertisement
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.
- If you have problems with any of these steps, ask a question for more help, or post in the comments section below.
Categories : Beverages, Drinks, Smoothies, & Cocktails
Recent edits by: Eng, Monika, Anonymous