After returning from my trip, I was afraid that I would not be able to find Limoncello stateside. Luckily for me, it is sold in many liquor stores. While I do enjoy the taste of these bottles for the most part, I find that many just are not the same as the glorious, sunshine liqueur I had overseas. In attempts to recapture those delicious memories, I decided to make my own at home.
Limoncello image via Shutterstock
Below is my recipe for Limoncello for making at home. You will find that there are several fairly similar recipes on the web, but the differences tend to be in the length of time the lemon peels steep. After experimenting with a few different batches, I found that the bottle which steeped for one week came out the best. I also sampled from a few different recipes, but found that Giada De Laurentiis’s recipe was the best of the bunch.
A week seems like a long time to wait, but the (lemon) juice is worth the squeeze. Cheers, and enjoy your at-home concoction!
Have a Limoncello recipe to share? Let us know about it in the comments section below!
1 750 mL bottle Vodka (I recommend Punzoné, an Italian organic vodka)
3 ½ cups sugar
3 cups water
Using a vegetable peeler, peel the skin off the lemons in strips. If there is any white pith left on the peel, use a sharp knife to scrape it off. Put the peels of the lemons in a large pitcher or container and pour in the bottle of vodka. Cover tightly with a cap or plastic wrap and let steep for one week.
In a saucepan, combine the sugar and water over medium heat until the sugar has dissolved, about 5 minutes. Pour the mixture into the vodka, re-cover and let stand at room temperature overnight. Strain the limoncello through a fine sieve and discard the peels. Pour into a glass bottle and refrigerate until cold.