Limoncello
Homemade limoncello is a delightful citrus-infused liqueur that boasts a bright and zesty flavor. Prepared with just a few simple ingredients, this recipe requires patience as the magic of the lemon zest infuses into the vodka over time. The end result is a smooth and fragrant liqueur that is perfect for sipping on its own or adding a touch of sunshine to your favorite cocktails. Let the flavors mellow and deepen with each passing month for a truly rewarding taste experience.
— Constant Cookbook
Ingredients
- 12 Large, unwaxed, washed lemons
- 1.5 litres standard vodka
- 0.25 litres cane sugar syrup
Instructions
- Wash then zest the lemons. You need to remove only the zest, none of the bitter pith. The lemons should still be yellow when you've finished. After trying many methods I've found that using a microplane is the fastest, easiest and gives the best result.
- Add the zest to the vodka in a sealable vessel (a Kilner jar works well). Use standard vodka (up to 40% alcohol) anything stronger tends to extract unwanted, oily, chemicals from the lemon zest giving a harsh, petrol-like flavour. Leave for two to three weeks. There is no need for stirring.
- Pour the liquid, through a strainer, into a large (4 litre) container. Add the cane syrup then dilute the whole thing to around 3 litres. Taste a small sample and add more syrup if you think it needs it.
- Fill 1 litre bottles through a coffee filter. Seal them and leave them in a cool, dark place.
- Ideally you want to leave the bottles to mature for another three months, or longer. It's well worth waiting as the taste becomes much smoother over time. I have a special batch waiting for Xmas, when it will be 10 months old.
- Ad a variation, try adding two vanilla pods, split open with a sharp knife, at the bottling stage.
Yield
Makes 50 glasses
Comments
No comments found.