Limoncello

By cindyandmojo

Ingredients

• 7 lemons (Sorrento variety if available)
• 1 qt (1 ltr) unflavored grain alcohol* (highest proof available)
• 3 cups granulated sugar
• 1 qt (1 ltr) water

Details

Servings 32
Adapted from vikingrivercruises.com

Preparation

Step 1

DIRECTIONS

Peel only the yellow part of the lemon in long strips; be careful not to include the white rind, as it tastes bitter. Place peel and alcohol into a 2-qt (2-l) covered jar, and leave at room temperature to infuse at least 2 or up to 7 days. The higher proof the alcohol, the faster and more concentrated the infusion.

When the infusion has sufficient lemon flavor (taste to test), strain mixture through cheesecloth; set aside. Place sugar and water in a saucepan and bring to a boil over high heat, stirring constantly until sugar is completely dissolved; cool to room temperature. Combine syrup and alcohol infusion, stirring well to combine.

Store limoncello in sealed glass bottles; it is now ready to drink. This liqueur will keep for one to two years in a cool place like a pantry; or, keep refrigerated or in the freezer and serve chilled (the high alcohol content will keep it from freezing).

Serve chilled in small aperitif glasses after a meal or with dessert.

Makes 32 servings.