I just realized I'm on my last bottle of limoncello. Last year at about this time I made a batch and gave away most of it—but of course saved a few bottles for my own enjoyment! I know lots of people make it to give as Christmas gifts, but I think of lemon drinks as warm-weather fare. Anyhow, it's not hard to make, but you have to be patient.
Limoncello
15 thick-skinned lemons
2 750-ml bottles 100-proof vodka*
4 cups sugar
5 cups water
*I use Smirnoff—don't bother buying the really fancy stuff. But note that 100-proof Smirnoff comes in 1-liter bottles, so you'll actually be using 1.5 bottles.
Scrub lemons well to remove any pesticides or wax. Pat lemons dry and zest them. Be sure there is no pith on your strips of zest. (I use a vegetable peeler to get nice, long strips.) Pour one bottle of the vodka into a large glass jar (at least 4 quarts) and add the zest. Cover tightly and leave the jar in a cool, dark place for 40 days. Yes, 40 days.
After 40 days, combine the sugar and water in a saucepan, bring it to a boil, and cook until thickened, about 5 minutes. Let the syrup cool before adding it to the jar, along with the other bottle of vodka. Cover and return the jar to the cool, dark place for another 40 days. Yes, another 40 days.
Finally, strain the limoncello into bottles and discard the lemon zest. Store the bottles in the fridge or freezer and serve over ice. Cin-Cin!
Note: I also like to juice the 15 lemons after zesting them—I get about a quart, which can either be used right away or frozen in an ice cube try to be used as needed later.
This sounds great, and I meant to ask you about it last year. I need some help with "zesting". Is the zest just the yellow part of the peel that is about 2 mm thick? 80 days away sounds like the limoncella will be ready in late August. How do you store it after that, and how do you drink it? Straight? On ice? Mixed with selzer?
Posted by: KarenF | April 16, 2004 at 07:50 PM
OK. You already answered my last few questions. I just saw the "serve over ice" part....
Posted by: KarenF | April 16, 2004 at 07:51 PM
The hubby and I was recently introduced to making linoncello. It's in the cabinet now. But I have been scouring the internet looking for something to do with the lemons afterward. I juiced them just like you did, and put the juice in an ice tray, and I made a lemon cake, and I made a lemon pie, but, if only it was summer I would make lemonade.
Any suggestions for use of the lemons afterwards?
Posted by: Carol K | February 10, 2007 at 08:26 PM
I know what I'll be making next weekend!
Posted by: MattArmendariz | January 04, 2009 at 06:11 PM
If you can't wait 80 days (and I so can't!), here's a superquick faux limoncello recipe that'll tide you over while your real limoncello percolates:
12 whole lemons
1 L vodka
1.5 c sugar
Scrub lemons, halve and juice (reserving juice for another purpose). Cut squeezed lemons in half again and put in large lidded jar or pitcher. Add sugar and mix well. Add vodka and mix well (save vodka bottle). Cover and refrigerate 24 hrs. Stir and return to fridge. Repeat at least 4 days and up to a week until sugar dissolves. Strain into bowl, pressing lemons to extract all liquid. Decant into vodka bottle.
Keeps 3 wks in fridge/indefinitely in freezer.
Posted by: Friend Mouse | January 05, 2009 at 07:23 PM
Where can I find a large (at least 4 quart) glass container with a lid? any suggestions?
Posted by: Rebecca K. | January 09, 2009 at 09:08 PM
No matter how gluttonous devouring all the time, we need to breathe at this time, and strive to win our reputation, the sickle of time can not hurt us. - William Shakespeare
Posted by: air yeezy | November 13, 2010 at 01:37 AM
No matter how gluttonous devouring all the time, we need to breathe at this time, and strive to win our reputation, the sickle of time can not hurt us. - William Shakespeare
Posted by: air yeezy | November 13, 2010 at 01:37 AM