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This is adapted from cookbook author Joanne Weir’s recipe. Make sure you start out with a large enough glass container as you will more than double the amount of liquid in it before you are done; a 5-gallon container works well. Or, divide the ingredients among several smaller glass jars. It is hard to predict how much you will get since there seems to be a “spillage and evaporation” factor, even when the containers are tightly covered. Because the vodka is diluted by the sugar syrup, you start with a 100 proof vodka. I have also seen recipes that call for grain alcohol, if you happen to have any on hand.

The bottling can be messy. I do everything in my sink or at my picnic table, which can be hosed down afterward.

15 organic lemons
1.5 liters 100 proof vodka
4 cups sugar
5 cups water

Wash the lemons with soap and water, scrubbing them well. Using a vegetable peeler, peel the lemon zest in large strips and place in the bottom of your container. Try to avoid getting any white pith as it is bitter. When you are done, cover with half the vodka. Close the container and place in a cool dark place for about 40 days.

After 40 days, make a syrup by heating the sugar and water until the sugar is completely dissolved. Let it cool and add it to the container with the rest of the vodka. Cover and let sit for another 40 days. Run your bottles through the dishwasher on a regular dry cycle or wash well in hot soapy water and rinse thoroughly. Strain some of the completed limoncello into a 2-quart pitcher, and pour into the bottles. Repeat as many times as necessary. Cork the bottles and wash the outsides thoroughly.

Traditionally, you store limoncello in the freezer and serve it ice cold by itself or over ice cream.

This entry was posted on Sunday, March 16th, 2008 at 11:30 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.