Ingredients:

  • 10–12 large, firm unwaxed and preferably organic Lemons
  • 750 ml High-Proof Grain Alcohol (190 Proof / 95% ABV preferred)
  • 2 ½ cups (500 grams) Granulated Sugar
  • 3 cups (700 ml) Filtered or Bottled Water

Instructions:

  1. Wash and Dry: Thoroughly wash the lemons and dry them completely. Any moisture can cloud the final product.
  2. Zest Carefully: Using a vegetable peeler or a Microplane, remove only the bright yellow zest. Avoid the bitter white pith beneath the zest. If using a peeler, use a knife to scrape off any visible pith.
  3. Combine for Infusion: Place the lemon zest into a large, sterilised glass jar. Pour the entire bottle of high-proof alcohol over the zest.
  4. Seal and Store: Seal the jar tightly. Give it a good shake. Store the jar in a cool, dark place for a minimum of 4 weeks (up to 6 weeks). Shake the jar vigorously once a day for the first week, and then once or twice a week thereafter. The alcohol will turn a brilliant yellow.
  5. Make the Simple Syrup (After Infusion): After the steeping period, combine the sugar and water in a saucepan. Bring the mixture to a gentle boil, stirring constantly until all the sugar is completely dissolved and the mixture is clear.
  6. Cool Down: Remove the simple syrup from the heat and allow it to cool completely to room temperature. This is vital; adding hot syrup to the alcohol can negatively affect the flavor.
  7. Strain the Alcohol: Line a fine mesh sieve with cheesecloth or a clean muslin square. Slowly strain the infused alcohol (the liquore base) into a separate, clean container, discarding the spent lemon peels.
  8. Combine: Slowly pour the cooled simple syrup into the strained alcohol base. Stir gently to combine thoroughly. The mixture will turn slightly cloudy (the 'ouzo effect'), which is normal.
  9. Bottle and Rest: Decant the combined Limoncello into the final, sterilised bottles. Seal them tightly.
  10. The Final Chill: Place the bottles in the freezer (the high alcohol/sugar content prevents freezing solid). Allow the Limoncello to rest and mature in the cold for at least 1–2 weeks before serving.
  11. Serve: Serve straight from the freezer in small, chilled glasses as a classic digestivo.