We start out with a disadvantage to the Italians because we don't have the wonderful large sweet lemons that they have along the Amalfi coast. Even so, we can make a good limoncello with the lemons found in our grocery stores.
All over Italy, people serve their own homemade version of this. That's what inspired me to try it myself. I think you will be surprised how well it comes out.
You will need...
6 to 8 lemons
about 2 pounds of sugar
1 liter of grain alcohol or 100 proof vodka
1 liter or spring water or filtered water
1 gallon size glass container with lid, as well as the bottles you will use to store it when completed
1 zester
Before you begin, I would recommend that you get (or use) a Microplane grater/zester. They are available from Amazon and many kitchen supply places. It will make the task of zesting the lemons much easier.
I prefer to clean wax off the lemons using a mild vinegar or baking soda solution. Be sure to rinse them to remove the cleaning solution, also so you don't impart any off-taste to the zest.
First, remove the zest off of all the lemons. Place the zest in a quart jar. Cover the zest with a cup or so of the alcohol and let it stand for 10 days in a cool location. Some people like to use a quarter cup or less of lemon juice with the zest. I have tried it both ways and you will have a successful result either way. I think the method using the juice provides a slightly sweeter version.
After the 10th day, dissolve all the sugar in the spring water to create a simple syrup. You can do this by heating the water on the stove. It need not be boiled, just warm enough for the sugar to dissolve. Be sure to keep it from scorching. Let the syrup cool to room temperature before using.
Taking your large glass container, mix the lemon zest starter with the remaining alcohol and cover. Refrigerate for about 2 days. After the 2 days have passed, filter this liquid to remove the zest and any other debris. Pour into the bottles from which you will serve the limoncello. You can use a tea-strainer or anything else you have in the kitchen to strain the solution.
Cap and store the bottles in the refrigerator or the freezer. You can drink the limoncello after about 2 weeks, but allowing it to sit for a month is even better. You may want to add a drop or more of yellow food coloring, but go slowly as you add it because a little goes a long way.
Once you have used lemons, you can try mixing or substituting lime or even orange zest for the next time.
Serve ice cold in cordial glasses. It is best to store the limoncello and the glasses in the freezer.
Enjoy!
