Traditional Italian limoncello is typical of the Amalfi coast, a beautiful area around Naples. It's traditionally made with Sorrento lemons, which are large and flavorful and a really unique Italian product.
Ingredients
- 10 lemons
- 1 quart 95% alcohol , 190 proof
- 6 cups water
- 4 cups white sugar
Instructions
-
1
Zest lemons, making sure to get the outermost part of the skin and avoid the white pith.
-
2
Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days.
-
3
Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes.
-
4
Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well.
-
5
Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Nut Rolls
These nut rolls are made with a combination of two or three old recipes. They freeze well.
Simple Beef Short Ribs
This beef short ribs recipe was passed down to me from my mom and grandmother. The short ribs are braised for hours in a flavorful beer and beef broth and turn out delicious and tender every time.
Vegan Butternut Squash Soup
This vegan butternut squash soup has lots of fragrant warm spices. The squash and veggies are simmered until soft and tender, then blended into a creamy, silky soup.