Italian Limoncello Recipe Everclear

Limoncello (Recipe, Calculations & FAQs) : Italian …

WEBNov 8, 2021 · 12 lemons. 1200 ml (about 5 cups) sugar syrup made with 580 grams sugar + 960 ml water (4 cups). This recipe makes about …

1. Using a vegetable peeler or a small sharp knife, peel off the lemon zest as thin as possible. We only need the yellow part. If you happen to cut any white pith together with yellow zest, just trim off any white spots with a sharp knife.
2. Place all the lemon peels in the jar with alcohol
3. Leave to macerate for at least 8 days, best 3 weeks or more.Make sure to keep the bottle out of direct sunlight.
4. Prepare sugar syrup. Mix water and sugar in the pot saucepan. On a medium heat continue to stir in the sugar until it’s completely dissolved. Let the syrup to simmer until boiling. Remove from the heat and allow to cool completely.

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Limoncello Basil And Bubbly

WEBJul 31, 2011 · Bring 6 cups of water to a boil in a large pot. Turn the heat off and stir in the sugar, stirring until the sugar is completely dissolved. …

1. First things first: clean those lemons! You don't want any wax or pesticides in your limoncello. I buy organic lemons if I can find them for a reasonable price and use a mushroom brush to give them a light scrub underwater, then a quick rinse.
2. Use a vegetable peeler to remove the yellow rind from all of your lemons. Avoid the white part (aka the pith) as this will make your final product bitter.
3. Throw the peels in a large container with a lid, pour the alcohol over the peels and put the lid on it. Give it a good shake, because, well, shaking things is fun and gets those oils from the lemon peels moving, place it somewhere cool and dark for at least three weeks.
4. After three weeks have passed, open the jar and strain the mixture, discarding the lemon peels. ( See Notes )

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