This bright yellow liqueur originating from the hills of Sorrento and Amalfi was made famous by the large, flavorful lemons that grow in the area. Terraces of lemon trees line the narrow roads of the coast and the scent of lemons fills the air.
The strong apertif is made by soaking lemon peels in 180 proof Everclear alcohol. (An American interpretation uses vodka, but doesn't have the same flavor.) It is easy to make, but requires a few supplies and, most importantly, patience. With the lemons we have in the U.S., a good batch of limoncello will take a month. In Amalfi, their breed of lemons takes one to two weeks.
I recommend using a serrated peeler. The serrated edge makes peeling the lemons easy. You want to peel only the top yellow layer and try not to get too much of the white layer underneath. The serration gives you more control and the ability to maneuver the blade properly.
This recipe makes about 7 cups of limoncello. That's a little more than 2 (750 ml) wine bottles. I keep the extra in the pantry and a bottle for drinking in the freezer. It's always served very cold. You can also use it as flavoring in cakes, cookies or drizzle over ice cream.
Here's a list of what you'll need to make a batch:
64 oz Glass Jar: https://amzn.to/3Wj4IfI
Kuhn Rikon: Serrated Swivel Peeler: https://amzn.to/3zGWfKu
Large Mixing Container (4 qt): https://amzn.to/3Y0wEGo
Cheesecloth: https://amzn.to/3zOUeM6
Fine Mesh Strainer: https://amzn.to/468oY6X
3 oz gift bottles: https://amzn.to/3LpfKd4
750 ml wine bottles: https://amzn.to/3LoVKqS
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Limoncello
1 bottle of Everclear (750ml)
6 medium lemons
3 cups water
2 cups of sugar
Using a sharp vegetable peeler, peel the top layer of skin from the lemons. Peel from end to end in vertical strips. (Serrated peelers work best.) Place the peels in a quart size sealable container and pour in the alcohol. Seal the jar and store in a cool, dark place for 1 month. The alcohol will turn bright yellow and take on the fragrance of the lemons.
When ready, pour the liquid through a strainer lined with cheesecloth. Discard the peels. In a saucepan, heat water and sugar over low heat until sugar is dissolved. Remove from heat and let cool to room temperature. Add to the strained alcohol and stir. Pour into decorative jars or a large (2 quart) container. Chill completely before serving. Limoncello is best served very cold and is typically stored in the freezer. (Makes 7 cups)
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