Limoncello: Part II

Limoncello + Sprite

Limoncello + Sprite

I went to my friend Caroline’s house last week to finish up the limoncello we started five weeks ago. Caroline had been storing it in her basement, periodically giving it a stir and checking the color.  During this visit all we needed to do was strain the alcohol, add simple syrup, and voilà: a refreshing liqueur! You can sip it straight for a palate cleanser after dinner or mix it with Sprite for a less potent version. Add it to lemon vodka for a lemondrop martini. (FYI: Limoncello has a very high alcohol content so drink responsibly!)

limoncello after 5 weeks of steeping and before straining

limoncello after 5 weeks of steeping and before straining

Limoncello Part II
Yields a double batch

8 cups sugar*
8 cups water

*We used organic sugar which will darken the lemon-yellow color but will not impact the flavor – it tastes lemon-y fresh and perfectly sweet!

1. Combine water and sugar in a large pot and bring to a boil. Boil for 10 minutes until sugar is completely dissolved and liquid is clear (liquid will take on a darker color if using organic sugar). Cool to room temperature.
2. While your simple syrup is on the stove, pour alcohol and lemon peels into a colander set over a large pan. Give the colander a good shake to make sure all of the alcohol goes into the pan to be used. Retain lemon peels for candied lemon peel if you’d like.

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3. Return alcohol to a large glass container and pour in cooled simple syrup. Seal jar and swirl to combine. Divide among several smaller jars as needed for refrigeration/freezing. Limoncello will keep well in the freezer for a long time.

limoncello after straining

limoncello after straining

limoncello with organic sugar added

limoncello with organic sugar added

limoncello ready for the freezer!

limoncello ready for the freezer!

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3 thoughts on “Limoncello: Part II

  1. Looks great, Noelle! I have not made it, but my friend Nancy does and I have acquired a taste for it as an after dinner drink. Have some in my freezer presently. Can’t wait to see what you make next!

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