May 25, 2017
Your guests will be enthralled with your homemade limoncello. Plus, in addition to being a wonderful aperitif or after dinner drink, so many wonderful desserts can be made with limoncello. So why not have some fun and make your own. The only downside is that it takes 8 days for all the flavors to meld properly – but it will be worth the wait I assure you.
A couple years ago I created a Limoncello Mousse Cake that was a true hit, and even created a video with my good friend Susan Merrill – click here to view the video and get the recipe.
I desire a real lemony flavor so I found that 14 lemons are the perfect amount for a robust citrusy taste
- 14 large lemons
- 1 liter fine vodka – (I like Tito’s Handmade Vodka)
- 3 cups sugar
- 3 ½ cups FIJI water
- With tap water, thoroughly rinse 14 lemons and dry completely
- Using a vegetable/potato peeler, peel the yellow rind off 7 lemons, being careful not to get any of the white part
- Zest the remaining 7 lemons with a zester, again making sure not to get any of the white rind
- Mix the peeled lemon rind and lemon zest together with 1 liter of Vodka – store in air tight container in dry cool place (not the refrigerator) for 7 days
NOTE: It is important to be exact with your peeler and zester and not get any of the white pithy part with your rind – so be careful or your limoncello will taste bitter. There are many different zesters you can use. The reason I recommend peeling half with a vegetable/potato peeler, and the other half with a zester – is the potato peeler provides a less pungent aromatic, while the zest gives off a really zesty component – which is why it is called a zester.
- After the lemon vodka mixture has melded for 7 days, combine 3 cups sugar with 3 ½ cups FIJI water in a sauce pan, off heat stir to combine, on medium high heat bring to a simmer for approximately 10 to 12 minutes making sure all the sugar has been dissolved. Do not stir while heating or it will crystalize.
- Let cool completely and add to the lemon vodka mixture
- Cover tightly and let sit for 24 hours.
- Strain in a fine mesh strainer into containers. Store tightly covered in refrigerator
- ½ cup sugar
- 1 tablespoon lemon zest
- Combine sugar and zest – rub lemon around edge of small glass, dip edge in lemon sugar – fill with your “ICE COLD” homemade limoncello, garnish side with lemon peel