Homemade Limoncello Recipe
Homemade Limoncello Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.—
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min. + standing
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min. + standing

Ingredients

  • 10 medium lemons
  • 1 bottle (750 milliliters) vodka
  • 3 cups water
  • 1-1/2 cups sugar

Directions

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

Nutritional Facts

1-1/2 ounces: 87 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 9g carbohydrate (9g sugars, 0 fiber), 0 protein.

  • 10 medium lemons
  • 1 bottle (750 milliliters) vodka
  • 3 cups water
  • 1-1/2 cups sugar
  1. 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.
  2. In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool completely.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHomemade Limoncello

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review