Limoncello Lemon Liqueur
The classic Italian digestivo made by infusing grain alcohol or vodka with fresh lemon zest, then sweetening with a simple syrup to produce a brilliantly yellow, intensely lemony liqueur. Plan ahead: requires at least 7 days of infusion.
Ingredients
- 10 large unwaxed lemons (organic preferred), scrubbed
- 750 ml high-proof vodka (100 proof) or Everclear 151
- 3 cups water
- 2 cups granulated sugar
Instructions
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1
Using a vegetable peeler or microplane, zest 10 scrubbed large unwaxed lemons (organic preferred), removing only the bright yellow outer peel and avoiding the bitter white pith. Place zest in a clean glass jar with a tight lid.
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2
Pour 750 ml high-proof vodka (100 proof) or Everclear 151 over the zest. Seal the jar tightly and store in a cool, dark place. Shake gently once a day. Let infuse for at least 7 days; up to 4 weeks gives a more intense flavor.
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3
When infusion is ready, combine 3 cups water and 2 cups granulated sugar in a small saucepan. Heat over medium heat, stirring, until sugar dissolves completely. Do not boil. Remove from heat and let the simple syrup cool completely.
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4
Strain the lemon-infused high-proof vodka (100 proof) or Everclear 151 through a fine-mesh strainer, discarding the zest. Combine the strained alcohol with the cooled simple syrup in a large pitcher. Stir well.
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5
Pour into clean glass bottles using a funnel. Seal and refrigerate or freeze (the alcohol prevents full freezing and the liqueur pours beautifully icy-cold). Serve in chilled shot glasses as a digestivo.