While on vacation in the Amalfi Coast just a few short weeks ago, it wasn’t unusual to find ourselves dining, hiking or gelato-ing (it’s a verb) surrounded by lemon groves. This citrusy fruit is abundant in this part of the world and Italians have long been capitalizing. Their go-to after dinner drink? Limoncello. A sweet and sour beverage that declares ones meal complete. Since our return, I’ve tasted a few variations from our local liquor store, all of which have seriously palled in comparison. Lucky for me and my incredible Internet skills (thanks google!), I recently discovered that you can easily make it yourself. And so I obviously did just that.
1 Hour/s 5 Minute/s
- 10 lemons
- 1 (750-ml) bottle vodka
- 3 1/2 cups water
- 2 1/2 cups sugar
- Remove the peel from the lemons in long strips using a vegetable peeler. Trim away any white piths from the peel (as this can make your limoncello quite bitter).
- Place the lemon peels in a 2-quart pitcher or large mason jar.
- Pour the vodka over the peels and make sure they're completely submerged.
- Cover with plastic wrap or seal tightly with a lid.
- Place the jar or jug in a dark cupboard at room temperature and let sit for 4 days.
- After 4 days, add the sugar and water to a medium saucepan and stir until disolved. This should take 4-5 minutes.
- Let you're sugar water (syrup!) cool completely.
- Once cooled, pour it into your vodka mixture.
- Reseal and let sit, at room temperature, overnight.
- Remove the lemon peels using a strainer and transfer the limoncello to a bottle or clean jar.
- Refrigerate until cold.