Zest of 8 to 10 fresh organic lemons ( medium size) washed
4 cups ( 1L ) of 95 proof alcohol such as Everclear, however some use high proof Vodka ( 100 proof Smirnoff )
5 1/2 cups cold of water ( filtered or spring water )
3 1/3 cups white sugar
This will make 2.5 L of Limoncello * (84ounces)
Equipment needed: Large jar with lid ( 1 gallon size)
Vegetable peeler
Large Pot
Strainer and funnel
Bottles for storage ( cleaned and sterilized)
Peel zest from the lemons, being mindful to not include the white part which is the pith. It will give a bitter taste to your final product.
Once you have peeled the lemons, place the peels into your large jar, pour the alcohol in and mix. Close lid and wait 28 days. Each day shake the contents a little to move around.
After the long wait, you are ready to make Limoncello!
In your large pot place water, heat, ( not boiling) and pour the sugar in. Stirring gently and constantly until dissolved. Bring up to a boil then turn it off and remove from heat. Allow to come to room temperature. Once syrup has completely cooled down,
open our lemon jar and with a fine strainer, gently pour the contents in the strainer so no peels get into the liquid. Mix gently.
Now using a funnel, pour the limoncello into your bottles. Place lid on and allow to sit for 1-2 weeks before consuming. Before drinking place the bottle in the freezer, as it's best ice cold.
NOTE: Bottles should be clean and have a good sealing lid or cork lid. I purchase labels from Amazon and bottles as well. However sometimes you can find bottles on FB market place, or ask your neighborhood bar if the will save certain bottles for you. See the link below for the bottles I use.
I also found that it is easier to peel them if you refrigerate the lemons first.
https://amzn.to/45dBEJY 1 gallon size jar with lid
This is what I used because I was unable to find the
correct strength of Everclear.
