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Limoncello Eligio Bucciarelli for Cosi Italiano Recipe

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This recipe for Limoncello Eligio Bucciarelli for Cosi Italiano, by , is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mark Mansfield

Category:
Category:

Ingredients:  
Ingredients:  
15 organic lemons
750 ml Everclear 196 proof
3 1/2 cups water
4 1/2 cups sugar

Directions:
Directions:
1. Peel the zest from 15 freshly washed, organic lemons being careful to remove any remaining pith from the zest, as this will impart a bitter taste. Reserve the lemons for other uses.
2. Add the lemon zest and Everclear into a 2 quarter or larger seal-able glass jar and let steep for 4 to 6 weeks in a cool, dark place to infuse into an aromatic yellow spirit.
3. After the lemon-Everclear spirit is infused, combine sugar and water in a medium saucepan. Bring to a boil, stirring regularly until sugar is fully dissolved, approximately 5-10 minutes, then let the simple syrup cool to room temperature.
4. While the simple sugar is cooling, line a strainer with cheesecloth and strain the infused spirit into a large stainless steel pot removing the zest and other solids.
5. After the simple sugar cools to room temperature, combine it with the lemon-Everclear spirit and mix well. The mixture will be cloudy.
6. Wash and sanitize three 750 ml swing top bottles. Using a funnel and ladle, fill each bottle to 1 to 2 inches from the top.
7. Again, store the bottles in a cool, dark place or even in your freezer for at least 10 more days before drinking, preferably longer, to allow the Limoncello to mellow and become smoother.
8. Serve will chilled.

 

 

 

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