Learning how easy it was to make homemade limoncello was a revelation...liquid sunshine!Adapted from Jo-Lynne Shane
Keyword: Lemon, Liqueurs, Vodka
Servings: 321-oz shots
Author: Tammy Spencer, Scotch & Scones
quart mason jar
fine mesh strainer
sealable glass bottle
1bottlebottle vodka or grain alcohol (750ml)
For the base
Wash the lemons and remove the zest with peeler, avoiding the white part. (I juiced the zested lemons and saved it for other uses).
Place the zest and vodka in a quart mason jar. Close the jar and let it sit for 1-2 weeks; shake daily. When the peels lose color, it's ready. Longer is better (a quart canning jar is perfect for this).
Strain the liquid through a fine mesh sieve; squeeze lemon peels to get all the liquid out.
For the simple syrup
Combine 1 cup water and 1 cup sugar in a saucepan over medium heat. Heat until the sugar dissolves; cool to room temperature.
Add the syrup to the limoncello base. A little warm syrup makes a nice cloudy limoncello.
Using a funnel, pour the liqueur into sealable clean bottles. Store in the freezer in warmer zone, like on the door. It can slush up a bit; that's okay (I don’t have that kind of room in my freezer, but the refrigerator works, too). Longer aging means more intense flavors.
Amount Per Serving
* Percent daily values are based on a 2,000 cal per day diet.
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Homemade Limoncello https://www.scotchandscones.com/homemade-limoncello/ July 13, 2018