Ingredients
The following ingredients have 4 Servings
- 8-9 large lemons preferably Meyers, washed and dried
- 1.14 liters (40 ounces) 94% alcohol
- 4 cups granulated sugar (Footnote)
- 5 cups distilled water
Instruction
- Remove the lemon peel with a vegetable peeler or a paring knife, avoid removing the white pith which is bitter.
- Transfer the peels to a 1 gallon glass jar. Pour in alcohol, stir, close tightly and place the jar in a cool, dark place, undisturbed, for 5 weeks.
- Juice the skinless lemons and pour the liquid into an ice cube tray (volume of each cavity is about 1 tbsp.). Transfer to the freezer until solid. Transfer lemon cubes in a re-sealable plastic freezer bag until needed for a recipe that calls for 1 tbsp. lemon juice.
- When the 35 days period is up, place cheesecloth at the bottom and the sides of a colander; place colander over a large pot. Pour in the alcohol and peels into the lined colander; drain well. Remove the cheese cloth and discard the peels.
- Transfer the pot to a stove and add sugar with distilled water. On medium-high heat, stir mixture until the sugar is dissolved. Just before the limoncello starts boiling, remove from the heat to cool off.
- Pour the liqueur into sterilized bottles, close the lids, wipe and let them sit for 7 to 10 days before serving.
