Last month I was in Rome on a culinary tour. Along with having delicious Amaro after dinner I had delicious and refreshing limoncello, which by the way, was much better than the bottled stuff available back home in New York. I was able to squeeze the recipe out of a well-known Roman chef before leaving Rome, although this recipe is typical of Salerno and is not as sweet as other limoncello recipes. It’s not too late to make your own limoncello for the holidays. At the very least get a batch started in time for New Years. If you can’t find a place to purchase grain alcohol you can substitute 100 proof vodka. I store my limoncello in the freezer.
5 Medium Organic Lemons
4 Cups High Proof Grain Alcohol (Such as Everclear)
1 Cup Sugar
6 Cups Water
Wash and dry lemons. Remove peel from lemons and try not to get any of the white pith. A vegetable peeler works great for this job. Put peels along with alcohol into a large glass container with a tight seal. Let sit for 7 days. At end of seventh day heat sugar with 6 cups water until sugar is dissolved. Strain peels from alcohol. Add lemon peels to sugar mixture and cook until peels break down. Remove from heat and let cool to room temperature. Pour in alcohol. The color will have taken on a yellow color. Let rest for three days and then strain before use. Transfer finished limoncello to serving bottles and seal tightly. Store in freezer. This recipe makes about 1 liter. Recipe can be doubled if desired.
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