Limoncello is made by steeping lemon zest in alcohol and then mixing it with simple syrup. The result is a sweet and tart Italian liqueur with a slightly cloudy appearance.
Steps
Zest lemons, removing the white pith
Steep the zest in alcohol, like vodka or rectified spirit, until the lemon oil is released
Make a simple syrup by heating water and sugar until the sugar dissolves
Strain the alcohol into the syrup
Pour the limoncello into bottles and age in the freezer
Tips
The alcohol content of limoncello can vary, but it’s usually around 25–30%
The sugar-to-water ratio and temperature can affect the flavor, clarity, and viscosity
Limoncello can be filtered with a coffee filter to remove large debris
It’s best to use organic lemons because non-organic lemons can contain pesticides and wax that prevent the flavor from being released
Limoncello is traditionally made with Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. However, other regions of Italy, like Sicily and Lake Garda, are also famous for their limoncello.
