Limoncello Recipe which is a homemade drink, which can be enjoyed straight, but can also be used in other dishes such as desserts, cakes and cocktails.
When should you drink limoncello?
Although Limoncello is an Italian aperitif (before a meal) it can also be a digestif (after a meal).
Do you drink Limoncello straight?
Generally limoncello is served neat, with no ice and chilled. It is often placed into the freezer so that it gets really cold when served in little shot glasses.
What is the alcohol used in Limonello?
The alcohol used in this recipe is vodka. However often grappa or other grain alcohol can be used.
What is creamy Limoncello?
Creamy Limoncello is similar to this recipe, except that vanilla and cream/milk is added.
What are the best Lemons to use in homemade Limoncello?
Some of the best lemons to use in Limoncello are Sicilian Lemons which can at times be difficult to locate within the UK. So I tend to use the best organic unwaxed ones I can find.
Limoncello Recipe Ingredients
- 5 large unwaxed organic lemons (unwaxed is important)
- 75cl of Vodka
- 560g caster sugar
- 525ml boiled water
You will need a large kilner style vessel to marinade the liquid in. Like the one in my affiliate ad below:-
The jars and bottles mentioned in this recipe will need sterilising. If you need to know how to sterilise the jars and bottles please check this recipe here which has the method explained for you.
Limoncello Recipe Method – how to make
Make sure the lemons are washed and dry. Taking a vegetable peeler, remove the yellow skin, ensuring that no white pith is on the lemon skin. If you find any white underneath, just take the vegetable peeler and gently peel it off.
You can squeeze the lemon juice and place it in a bottle in the fridge. You may want to use this in a couple of weeks once the Limoncello has been made. It can be used to adjust the sweetness and sharpness of the Limoncello to how you like it. I like my Limoncello quite tangy so always end up adding a bit of the lemon juice to the bottles.
Place the lemon skin into the kilner jar, and add the vodka over the top. Seal the lid and then place it in a cool dark place for a week or longer. Every day, take the jar out and give it a little shake.
After a week you need to make the sugar syrup. Place the sugar in a bowl and add the boiling water. Stir until the sugar has dissolved. When it has cooled, add it to the lemon and vodka. Put the lid on and then shake a bit. Place back in the cool dark place for a further week or so, shaking every day.
After a week, strain the Limoncello and decant into bottles. The bottles I like to use, are in my affiliate ad below. Make sure you have plenty that have been sterilsed and ready:-
Place in the fridge. Before I serve it, I place it in the freezer for about four hours until it goes cloudy and slightly slushy. Don’t forget you can add some of that squeezed lemon juice if it is too sweet for you. Add a little at a time and then taste until it is right for you!
Published by