Traditionally, Limoncello is a digestivo, an after-dinner liqueur to help with digestion and prepare us for dessert or post-dinner espresso. Very few people in the US, it seems, know of Limoncello’s powers…so I am going to share a homemade version with all of you here, just in time for the holidays. Pay special attention to the amount of time you have to let it sit, between batches.
Enjoy by itself in a cordial glass, or as an Amalfi Tonic (1 ounce limoncello, 1 ounce gin or vodka, 2 ounces tonic, splash of cranberry juice)!
Limoncello
zest of 15 lemons, preferably organic
2 bottles 100 proof Vodka (anything lower and it will freeze)
5 cups simple syrup
Simple Syrup
4 cups white sugar
5 cups water
Pour one bottle of vodka into a large jar. Add the zest of 15 lemons. Seal and place in a dry, cool place for at least 30-40 days.
After 30-40 days, remove the zest by pouring through a fine mesh strainer and add another (second) bottle of 100 proof vodka.
For the Simple Syrup-
Place sugar and water in a saucepan and bring to a boil over medium high heat. Whisk until all sugar has dissolved, about 5-10 minutes. Set aside to cool.
Stir in the simple syrup and place in freezer for at least 15 days before you consume.
Limoncello will be slushy at the most, but should never be too icy nor should it freeze (benefit of 100 proof vodka). Enjoy.
This totally reimdns me of my honeymoon in Italy. Positano was such a dream and limoncello was one of my most vivid food memories. Thank you for bringing me back to that time. I’m going to surprise my husband with homemade limoncello.