Make Limoncello
Edited by Graeme, Lynn, Monika, Eng 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
Ingredients
- 16 un-waxed lemons - zest and juice
- 2150 ml (.264 Pints)water
- 3200 g (.441 Pounds) (.2 Kilos) caster (super fine) sugar
- 4700 ml (1.232 Pints)(40-80 percent proof) vodka
Cooking Directions
- 1Stir to dissolve the sugar and bring slowly to a boil.In a saucepan, combine the sugar and water.
2
Reduce heat and simmer for about five minutes or until the mixture begins to thicken slightly
. 
3
While the syrup is still slightly warm, add the lemon juice and zest
. 
Tips
- 1During the first week, turn or gently shake the bottles every few days.Leave the bottles in a cool, dark place for four to six weeks.
- 2So after about a month, strain the liquid into clean bottles.It is actually ready to drink right after making, but it improves with age.
- 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.
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.
If you have problems with any of the steps in this article, please ask a question for more help, or post in the comments section below.
