Limoncello Liqueur Recipe

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 …

Rating: 4.8/5(26)
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 Recipe An Italian Homemade Limoncello …

WEBAug 26, 2014 · Divide mixture, ½ in one container and ½ in the other. In a large pot (or two large pots,) combine water and sugar. Stir together …

1. Start by peeling all of your lemons with a vegetable peeler, avoiding the pith (white part.) Add to one of your large containers. Pour in 2 liters of alcohol, close tightly and set aside for 2-3 weeks. Store your second container until you reach the next step.
2. When you are ready to make and add simple syrup, drain alcohol through a fine sieve or cheesecloth, reserving liquid and discarding lemon zest. Divide mixture, ½ in one container and ½ in the other.
3. In a large pot (or two large pots,) combine water and sugar. Stir together over medium-high heat until mixture comes to a low boil and sugar has dissolved. Continue to simmer until mixture has reduced by a 1/4.
4. Remove from heat and allow to cool to room temperature. Be patient, as adding the mixture if it is too hot will burn off the alcohol, rending your limoncello useless.

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