Homemade Limoncello Recipe
In Jenny Nelson's tale, Georgia's Kitchen, professional chef, Georgia, hones her culinary skills in the Italian countryside. Pair the book with a bottle of this homemade Limoncello, which is as good if not better than store bought. After all, the after-dinner liqueur is considered the national drink of Italy.
- 10 medium lemons
- 1 bottle (750 milliliters) vodka
- 3 cups water
- 1-1/2 cups sugar
- Using a vegetable peeler, peel rind from lemons (save lemons for another use). With a sharp knife, scrape pith from peels and discard. Place lemon peels and vodka in a large glass or plastic container. Cover and let stand at room temperature for at least 2 weeks, stirring once a week.
- In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool completely.
- Strain vodka mixture, discarding lemon peels. Return mixture to container; stir in sugar mixture. Pour into glass bottles; seal tightly. Let stand for 2 weeks. Serve chilled. Yield: 1-1/2 quarts.
Originally published as Homemade Limoncello in Taste of Home Christmas Annual Annual 2012, p164
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