Ingredients

The following ingredients have 65 Servings
  • 4 lemons (peel only)
  • 500 mL pure grain alcohol (94% or higher)
  • 1 Liter milk ((Grand Pré 2% UHT milk))
  • 600 grams granulated sugar (scant 3 cups)
  • 1 vanilla bean

Instruction

  • Thoroughly wash the lemons (preferably organic).
  • With the use of a vegetable or potato peeler, remove lemon peel (avoid the white pith as this will make your limoncello bitter).
  • Place lemon peel in a mason jar (or another container with a tight-fitting lid).
  • Add alcohol, close tightly, and let steep for at least 6 days or up to 40 days in a cool dark place. Swirl contents of the jar twice a day.
  • Remove lemon zest (should be a pale color- the alcohol on the other hand should be a bright yellow).
  • Strain with a cheesecloth in a clean bottle.
  • In a large saucepan, over medium-low heat, warm the milk, sugar and vanilla bean.
  • Whisk frequently until the sugar is dissolved. 
  • Remove from heat and allow to cool to room temperature before adding to alcohol.
  • Strain (with the help of a cheesecloth) in a decanter with alcohol.
  • Refrigerate or freeze until ready to use.