Ingredients
- 2 pounds lemons, about 8 to 10 (organic if possible)
- 750 ml vodka, 80 proof
- 2/3 cup water
- 2/3 cup sugar
Method
- Carefully remove the zest from the lemons using a microplane or rasp grater, being careful not to remove any of the white pith. Reserve the lemons to make lemonade or squeeze and freeze the juice for later use.
- Put the lemon zest into a lidded glass container that is at least 2-quarts in size. Pour the vodka over the zest, and let sit in a cool dark place for 7 days.
- After 7 days, strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth and return the vodka to the container.
- Combine the water and sugar in a small saucepan set over high heat and cook, stirring constantly, until the sugar is completely dissolved, approximately 3 minutes. Once completely cool, add the sugar syrup to the vodka, and stir to combine.
- Cover and put the container in the freezer for at least 4 hours. Limoncello can be stored in the freezer for up to a year
Good to Know
Recipe courtesy Alton Brown, 2009