Traditional Limoncello
This classic Italian Limoncello recipe is an absolute must try. It is super easy to prepare is fantastic added to lemon sorbetto or as a 'digestivo' after any fish or sea-food dish. The hardest thing about this home-made Limoncello is mustering the patience to let it mature to full flavour.
Ingredients
- 10 medium or large organic lemons (this is important—no pesticides)
- 1 litre grain alcohol* (151 proof)
SIMPLE SYRUP
- 1 litre Water
- 500 g Granulated Sugar
Crema di Limoncello
- 4 lemons peel only
- 500 ml pure grain alcohol 94% or higher
- 1 litre milk Grand Pré 2% UHT milk
- 600 g granulated sugar scant 3 cups
- 1 vanilla bean
Instructions
- Using a potato peeler, remove the rinds from the lemons, leaving all or as much of the pith on the lemon as possible (the white part). Too much pith and limoncello will be bitter.
- Place the lemon peels in a covered glass container with the Everclear and let sit for 7 days.
- On the 8th day, strain the lemon peels from the Everclear and discard.
- To make the simple syrup (sugar and water), add the water and sugar to a medium saucepan on medium heat.
- Stir until sugar is completely dissolved.
- Let cool to room temp and add to the Everclear.
- You can serve immediately or place in the freezer to chill.
Crema di Limoncello
- In a large saucepan, over medium-low heat, warm the milk, sugar and vanilla bean.
- Whisk frequently until the sugar is dissolved.
- Remove from heat and allow to cool to room temperature before adding to alcohol.
- Strain (with the help of a cheesecloth) in a decanter with alcohol.
- Refrigerate or freeze until ready to use.
Notes
This classic Italian Limoncello recipe is an absolute must try. It is super easy to prepare is fantastic added to lemon sorbetto or as a 'digestivo' after any fish or sea-food dish. The hardest thing about this home-made Limoncello is mustering the patience to let it mature to full flavour.