My Greek Island Limoncello Recipe | #smallyoutuber #homemade #limoncello #greekisland #expat

It’s lemon time in Greece, and time to make my annual batch of ¨Limoncello¨ Come along and we can make it together. There will be a slight detour to Italy, with a story of my first Limoncello Cocktail! (I will even tell you how to make one of these marvelous cocktails, if you ask me in the comments.)

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Homemade Limoncello Recipe

Ingredients:
– 8 large organic, untreated lemons (only the zest)
– 1 liter (4 cups) 95° alcohol (or Everclear 190-proof, or 100-proof vodka as an alternative)
– 600 g (3 cups) granulated sugar
– 1 liter (4 cups) water

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Instructions:

1. Prepare the Lemon Infusion:
Wash the lemons thoroughly and peel them using a potato peeler, making sure to take only the yellow part of the peel (avoid the white pith as it’s bitter). Place the lemon zest in a large glass jar with the alcohol. Seal the jar tightly and let it infuse in a cool, dark place for **7 to 10 days**, shaking it gently once a day.

2. Make the Syrup:
In a saucepan, combine the water and sugar. Heat over low heat, stirring constantly until the sugar is fully dissolved. Bring it just to a boil, then remove from heat and let it cool completely.

3. Strain and Combine:
After the infusion period, strain the lemon zest from the alcohol using a fine mesh sieve or cheesecloth. Discard the zest.
Once the syrup is completely cool, mix it with the infused alcohol. Stir well to combine.

4. Bottle and Store:
Pour the finished limoncello into clean glass bottles. Seal them tightly and store in a cool, dark place for at least **one week** to allow the flavors to meld.

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**Serving Tip:**
Chill the limoncello in the freezer before serving. Enjoy it ice-cold as a digestive or in cocktails!