Limoncello
Here is both the original recipe for this Limoncello passed along to me by a friend, and the amounts I actually used.
Ingredients
Original Recipe
What I actually used
Instructions:
Notes:
I found it easiest to peel the lemons with a small paring knife, then use the edge of the knife (opposite the blade) to scrape off any pith that was on the back of the peel.
I brought the simple syrup to a boil to make sure the sugar was melted and combined, then turned it off and let it cool. Simmering for 15 minutes may not be necessary.
Ingredients
Original Recipe
- 1 Liter Everclear Alcohol
- 10 medium to large lemons
- 1.5 liters of water
- 3 pounds sugar
What I actually used
- 1 750ml bottle Everclear
- 10 lemons
- 3 cups sugar
- 3 cups water
Instructions:
- Wash lemons with a vegetable brush and hot water to remove any residue of pesticides or wax and pat the lemons dry. Using a potato peeler, take all the lemon rinds off the lemons so there is no white pith on the peel. Place the rind peelings in a large container with Everclear alcohol. Cover the container and let it sit for seven days.
- On the eighth day, strain the peels from the alcohol and discard peels.
- In a large saucepan, make a simple syrup by combining the water and sugar; let it simmer for 15 minutes. Let simple syrup cool to room temperature. Add to alcohol.
Notes:
I found it easiest to peel the lemons with a small paring knife, then use the edge of the knife (opposite the blade) to scrape off any pith that was on the back of the peel.
I brought the simple syrup to a boil to make sure the sugar was melted and combined, then turned it off and let it cool. Simmering for 15 minutes may not be necessary.
The Annapolis Italian Festival is proudly hosted by the
Order Sons & Daughters of Italy in America, Annapolis Lodge
Join us! Meetings held the last Tuesday of each month at 7 p.m.!
Order Sons & Daughters of Italy in America, Annapolis Lodge
Join us! Meetings held the last Tuesday of each month at 7 p.m.!