Recipe Limoncello

[CraigC]

Limoncello
I - 750 ml bottle of grain alcohol or Everclear
3 cups sugar
2-1/2 cups water
2 pounds lemons

Peel (no white part or it will be bitter) or zest lemons and place into a large glass container. Add alcohol. Let steep for at least a week (can leave longer) at room temperature, swirling or stirring once a day or so. At the end of the week, mix together water and sugar in a saucepan and bring to a hard boil, let it boil for 3-4 minutes and then cool to room temperature. Strain alcohol so that no bits remain. Mix alcohol and sugar syrup (it may or may not turn cloudy), bottle and let it sit for at least a week (we keep in refrigerator but supposedly you don't have to because of high alcohol content). When ready to serve, place bottle in freezer for several hours (you can leave it in there, it won't freeze, just gets thick) and then serve in small glasses.



Large batch
5 bottles grain
15 cups sugar
12-1/2 cups water
10 pounds lemons



Small batch
2.5 bottles grain
7-1/2 cups sugar
6-1/4 cups water
5 pounds lemons


Cream limoncello - 1 bottle
just short of 1/2 bottle grain alcohol
1-1/4 cups sugar
3/4 cup heavy cream
3/8 cup water
1.75 L grain alcohol
4.68 pounds lemons
7 cups sugar
5-7/8 cups water

 

[medtran49]

We need to amend the recipe a bit. You can keep the bottles at room temp.

We also started using a microplane to zest. You want the lemon to still be a very, very pale lemon color when you are done zesting. You won't have gotten any pith that way.