Posted on | September 14, 2015 | No Comments
“Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri.”
While 2 weeks may not seem “quick” to you, traditionally, the peels are steeped for many weeks before being added to the simple syrup. 10-14 days is sufficient for a slightly lesser, yet super tasty, infusion. You’ll notice an oil slick on the top of your vodka after this time. Limoncello is also made with a certain type of lemon in Italy, but it’s one not easily (if at all) attainable here.
One of my reasons for doing this is because I love lemons, wanted to try limoncello & almost cried at some of the price tags I’ve seen. I’m really quite pleased with this recipe, which is a compilation of many recipes & articles I’ve read across the web. I hope you are, too!
Quick & Easy Limoncello
10 organic lemons, washed well*
A fifth of vodka (750 mL), 80 proof or higher
3 ½ cups water
2 ½ cups organic cane sugar**
Peel your lemons, using a vegetable peeler. If you get a lot of the pith (that bitter white stuff) on your peels, do your best to remove it by scraping with a sharp paring knife. A little pith is ok, a lot is not. Put your peels into a half gallon jar & pour your vodka over it. Use a spoon to remove air bubbles & ensure all of your peels are submerged. Allow this mixture to sit for 10-14 days.
After your 10-14 days is up, mix your sugar & 1 cup water in a medium saucepan. Over medium heat, dissolve the sugar in -the water, stirring often. This creates a simple syrup. Remove from heat & add the rest of your water. I like to cheat & make ice water with my remaining water. This cools it all faster, so I can mix it all up & move on with my life 🙂 If you choose not to do the ice water, cool your simple syrup mix until it is 100º or cooler.
Once your simple syrup has cooled down, pour this into your half gallon jar with the lemon peels & (now) infused vodka. Allow this mix to steep over night. The next day, strain your liquid from the peels, bottle it up & label.
Store your limoncello in the fridge, freezer or a cool, dark place. To serve, you can add this to cocktails, sip from frosted glasses (tall shots are perfect) or serve over ice.
*Since you are using only the peels, organic is best. Pesticide residue is found on the peels of fruits & vegetables. It is best to use organic lemons. If you cannot find organic lemons in your area, don’t despair. You can still make this, but I recommend using a natural soap or baking soda & vinegar to scrub the lemons lightly with a brush. RINSE WELL!!! Don’t forget to put those lemons to good use.
**I used organic cane sugar in mine. For a clearer, crisper lemony yellow colour, you can use pure cane sugar.
“Michaela– homeschooling Mom to 3 boys, wife to one wonderful Hubba, kitty-momma, likes gardening/sewing/baking/cooking/a multitude of other things.
I am not in any sort of medical field, be it for animals or humans. Some links might be affiliates. I appreciate your click-throughs to help support the blog & keep it going. Use all advice, recipes, how-to’s & links at your own risk. Please read full disclaimers here.
Thanks for stopping by & have a blessed day!”