Limoncello Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1.75 ml grain alcohol (Everclear) (you can get the 190 proof in NJ and DE)
17 lemons washed and dried
90oz (11.25 cups) water
7.5 cups sugar
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Directions: |
Directions:Thinly Peel washed and dried lemons avoiding pith (white part) and put in a large glass container. Add alcohol and make sure peels are covered.
Steep 10 days or up to 3 weeks
When infused alcohol is ready:
In a large saucepan combine water and sugar over low heat, stirring occasionally until sugar is dissolved and syrup is clear. Let cool to room temperature.
Strain alcohol into a very large bowl and discard peels.
When syrup is cool combine with alcohol in bowl. Stir well.
Strain through wire strainer lined with a coffee filter twice, changing the filter as often as necessary to keep flow. SEE NOTES
Fill bottle with a funnel lined with a coffee filter and store in the freezer indefinitely (it won’t last that long!) |
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Number Of
Servings:It depends |
Personal
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Personal
Notes: Anyone who knows me knows I am an impatient cook. I do everything, except walk, quickly😂😂😂
I found the filtering process tedious, messy and frankly UNNECESSARY for a great tasting limoncello! If you need/want a very clear finished product you need to filter, I don’t and after the first sip you won’t notice😉 if you know what I mean.
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