Ingredients:

  • 8 large lemons, preferably organic and unwaxed (about 1 kg/2.2 lbs)
  • 750 ml (25 fl oz) 95% ABV (190 proof) neutral grain spirit, such as Everclear, or 100 proof vodka
  • 750 ml (3 cups) water
  • 500 g (2 2/3 cups) granulated sugar

Instructions:

  1. Wash and dry lemons thoroughly. Carefully zest the lemons, removing only the outer yellow peel and avoiding the bitter white pith.
  2. Place the lemon zest in the glass jar. Pour the alcohol over the zest, ensuring it is fully submerged. Seal the jar tightly.
  3. Store the jar in a cool, dark place for 3-4 weeks, shaking it gently every few days.
  4. In a saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Bring to a simmer for 5 minutes, then remove from heat and let cool completely.
  5. Once the simple syrup is cool, strain the lemon zest from the alcohol infusion using a fine-mesh sieve or cheesecloth-lined funnel. Discard the zest.
  6. Slowly pour the cooled simple syrup into the strained lemon infusion, stirring gently to combine. Taste and adjust sweetness as needed.
  7. Bottle the limoncello and store it in the freezer for at least a week to allow the flavors to meld together.
  8. Serve chilled straight from the freezer. Enjoy this delicious homemade limoncello recipe!