On my continuing citrus kick, I decided to make limoncello earlier this week. This is where all my leftover lemons came for the various other recipes I’ve been making. I went for the shorter end of infusing this time around, as I wanted a quick turn around time for using this in other recipes, but would be interested to see what a longer infusion time would do to this.
Makes 1 750 ml bottle
- 10 Meyer lemons, washed and dried
- 1 750 ml bottle of vodka (I used closer to 2 c, New Amsterdam vodka)
- 1.5 c sugar
- 1.5 c water
Take your Meyer lemons, and peel them so that the outer peels, and as little of the pith as possible, are removed. Take the peels, put them in a quart jar (or in a 750 bottle like I did), pour your vodka over them, and then seal the jar. Place the jar in a dark place, and let sit for four days at minimum, up to a month. The difference between pics two and three is what the vodka will look like after four days infusing.
After your four days, run the vodka through a mesh strainer (and additionally through a coffee filter if you have one) into a bowl.
Meanwhile, combine equal amounts sugar and water and heat over medium high heat, simmer until the sugar is dissolved, and then remove from heat to cool. Once cooled, mix with the vodka, and taste to decide whether or not you would like more sugar syrup in your limoncello. The recipe suggests starting out with 1 cup, and going from there to decide if you like the taste enough before adding more; I did this, and ended up adding a half cup more.
Once you’re at your ideal taste, run the limoncello through a funnel into your bottle, seal, and put in the freezer to chill. (You can put it in the fridge, but it will keep longer in the freezer, and will bring out the flavors better as it rests.)