Delicious Limoncello Recipe
The United States has seen a rise in commercial producers using California lemons which are grown year round, with 90% of the United States lemon crops coming from California. A popular ingredient in cocktails, limoncello imparts a strong lemon flavor without the sourness or bitterness of pure lemon juice.
- Step One – Zest or peel the lemons, removing only the outer, yellow skin and avoiding as much of the white pith as possible.
- Combine lemon zest (peels), rosemary sprig and vodka in a glass or ceramic container and seal with a tight-fitting lid. Place the container undisturbed in a dark place for half of your infusing time, anywhere from 7 to 40 days.
- Step Two – In a saucepan, bring 1 cup of water to a boil and add sugar, stirring over heat until the sugar is dissolved. Let sugar syrup cool to room temperature, about an hour. Once cooled add to vodka/lemon mixture, seal container and return to dark place for the remaining half of the infusing time.
- Strain the vodka: I used cheese cloth since the zest is pretty fine.
- Step Three – once infusing time is complete, pour limoncello through a cheesecloth into a large spouted pitcher to remove the zest. If you prefer your limoncello to be more clear, you can strain again with fresh cheesecloth, but it is not necessary.
- Divide the limoncello into sealable jars and store in the refrigerator for a month or in the freezer for several months.
HOW TO MAKE LEMONCELLO – AUTHENTIC SICILIAN LIMONCELLO RECIPE FROM SICILY
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