Limoncello
This recipe is one reason I started writing a cookbook. Offered as hostess gifts and an unexpected apertif at a dinner party, limoncella sneaks right in to take center stage: everyone wanted the recipe. You will have to wait for my cookbook, I would tease. And now, cookbook turned to blog means all of you who have waited so patiently for the infamous limoncello recipe will be so armed.
It is especially daunting—and equally impressive—to tell people it takes 80 days to make. Yes, it does, but only because it is better that way, not because it is harder to make (perhaps harder to WAIT but not harder to MAKE—big difference).
Limoncello
15 thick-skinned lemons (I buy the Costco bags)
2 bottles (750 ml each) of 100 proof Vodka (I use potato vodka)
4 1/2 cups sugar
5 cups water
Wash the lemons in hot water before you start. Remove the peel with a vegetable peeler, taking care to peel only the yellow skin, no white pith. Put peels in a large glass jar with lid, approximately 4-quarts (I bought a glass iced tea jar and it worked awesome). Add 1 bottle of Vodka and stir. Cover the jar, date it, and put it in cool, dark pantry (or the closest thing you have to a pantry). After 40 days, take out the lemon-vodka mixture. In a sauce pan set over high heat, stir the sugar and water together and boil for 5 minutes. Let the sugar syrup cool completely in the pan, about 10 minutes. Add the sugar syrup to the lemon-vodka mixture along with the second bottle of vodka. Stir well to combine. Replace the cover on the jar and note the finish date. Return it to the dark pantry/closet and store for 40 more days. At day 80, remove the limoncello from the cabinet. Strain the mixture and discard the lemon peel. Use funnel to pour into glass bottles, seal with caps or corks. Store the bottles in the pantry, but put one bottle at a time in the freezer until ready to use. Makes approximately 3 quarts.
(Note: I juice all 15 lemons, and freeze the juice in ice cube trays for future use. Alternatively, you could make a big, yummy batch of fresh squeezed lemonade)
Tags: limoncello, vodka
Comments
I am looking forward to trying this…… the 80 days is what I like about it! I usually like the cream limoncello, however, I do think this looks good! I’ll let you know in 80 days or so….
Sharon
Sharon: let me know what you think. I adore it, and like it better than most brands on the store shelf… thanks for visiting the site!
Thanks so much for sharing this recipe. I saw a program on FoodTV Canada and they made their lemoncella by suspending a lemon over (not IN) the vodka for a month. I think I like your method better even though theirs was kinda cool (the vodka actually turned light yellow even though it wasnt in the vodka!) I plan to make your recipe as Christmas gifts for my foodie pals. What fun!! Thanks again.
How excellent! I’m definately going to give this a shot - what a great idea! question: Is there a “best by” date? (not that it’ll last that long!)
It seems as though you’re basically mixing a flavoured vodka with a sugar syrup. I may have to try this recipe and compare it to an off the shelf flavoured vodka with simple syrup. I have never had limoncello but I came across this post after reading your simple syrup article.
I do have a question though. Limoncello is one of several flavours that you can buy. You can also get a Raspicello (raspberry), Mandarino (mandarin oranges), Peachcello (peaches), etc. What would your recommendations be to create these other flavours? Would leaving the fruit in with the vodka for 80 days be ok or would the fruit spoil?
Thanks, and great article
Cheers
Kitt: over? Cool. I would love to hear the why on the color and flavoring!
Mosli: great question, not sure about the BY date. I just figured a year or so, but I really don’t know. I am learning that infusing olive oil or sugar (aka simple syrups) are actually hot beds for bacteria, and should be kept in the fridge. But the alcohol in limoncello is why it lasts…
Eric: I made tangelo flavored limoncello one year; it wasn’t as yummy to me as the lemon, but I just stuck to the notion of using the rinds. I am SO not an expert, but even at the liquor store you can buy pear brandy with a whole pear in it… Alcohol has phenomenal preserving and cleaning properties. Let me know if you try another flavor!