It’s important to use organic lemons when making limoncello as the alcohol will absorb everything from the peel – including any residual pesticides. The recipe is easily adaptable; add or reduce the sugar depending on how sweet you like your drinks, or add more or less water to adjust the strength of the liquor.
Instead, use a microplane zester and ZEST lemons, always avoiding the white pith. Shake bottle with vodka and lemon zest once a day. Let infuse for longer – at least 2 weeks or better yet 1 month. Following the tips above you’ll be able to produce a pretty good Limoncello with lower ABV spirit.
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