I started this batch of homemade Lemoncello back at the beginning of Nov. 2019 for my best friend & brother I wish I had. My friend had been fighting Pancreatic cancer for 9 1/2 half years at that point. Right after starting this batch my friend became very sick & we lost our brother on Dec. 1st, 2019. This batch is for what should have been his 76th birthday at our poker game this Sat. Jan. 25th.
01: Peel 12 or more lemons.
02: Scrape off all of the white pulp from the back of the lemon peels. If you don’t it will come out as a bitter taste.
03: You need a large air tight jug/jar. Place your lemon peels in the jug/jar, pour in your 100 proof Vodka & shake well.
04: Place your jug/jar in a cabinet (Dark). Then once a day for 3 or more weeks take it out and give a good shake. Then return to your darken cabinet.
05: After 2 weeks, I let my Lemoncello set for 4 weeks fermenting before the next step.
06: In a pot boil 2-3 cups of water. Depending on how much you want to cut the 100 proof liqueur. Then add 3 cups of sugar to the boiling water. Once the sugar has blended (melted) in the water, remove from the heat. Let cool until – Room temp.
07: In your air tight jug/jar pour in the water/sugar mix with your Lemoncello. Shake really good. Place this back in your darken cabinet for 3-4 weeks. Shaking each day.
08: The day before you want to serve (drink) your Lemoncello, place it in your (Freezer). Using the Vodka bottle or any other good bottle you have on hand.
Lemoncello like Bananacello is best served – Ice Freezer – – – COLD. Enjoy & remember – – – Don’t drink & drive. Unless you live on a farm 100 miles from the next person.
This liqueur is hound dog approved.
Cheers