Homemade limoncello
Sometimes nothing beats an ice-cold limoncello after an elaborate dinner. We also like to use it when making sgroppino, instead of vodka. Making limoncello at home is super simple. It only takes fifteen minutes of preparation time and four weeks of patience. There are several ways to make the sweet liqueur at home; this is how we always do it.
Originally, you use pure alcohol to make limoncello. In the Netherlands, this cannot be sold in shops because the percentage is above 81 percent, but it is available online. Instead, you can also use vodka. Take seven lemons. The original ‘Sorento’ lemons are the most delicious; they taste considerably better than those from the supermarket. Can’t find them? Then at least go for organic, unsprayed lemons. It is important to clean the lemons thoroughly or soak them in cold water for an hour.
Peel the lemons as thinly as possible. Make sure you only use the yellow part; the white part will make your limoncello bitter. Put the peels in a preserving jar, together with 750 ml vodka. Put the jar in a dark place and leave it for three to four weeks. After these weeks, bring 450 ml water and 225 g sugar to a boil, stirring. Remove the pan from the heat and leave covered to cool. Add the cooled sugar water to the vodka-lemon mixture. Strain everything into a bottle and leave it to infuse in a dark place. After a week, your limoncello is ready to drink; for an extra-strong flavor, leave it for another week. Salute!
Would you rather make it with pure alcohol? Then try this method.
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