Limoncello is a beautiful beverage. And it’s easier to make than you may think. But be prepared to live by that old adage, “Good things come to those who wait.” And wait. And wait some more!
This sweet, yet tart alcoholic beverage is an Italian lemon liqueur that is often served around the Gulf of Naples. I just sorry I didn’t try the original version when I was in Naples while escorting a cruise group back in 1995. (That’s Mt. Vesuvius in the background!)
Limoncello is served ice cold right from the freezer. These bottles have not yet been frozen, but the tiny glasses were filled with the frozen drink.
While planning a six course Italian dinner for friends, I decided to make my own version of Limoncello here in the Heartland. I plan to serve it at the very end of the meal since it is normally served as an after dinner “digestivo.” And after six course meal, everyone just might need a digestive aid!
After researching many similar recipes online, I selected one that starts with a “good” bottle of vodka as the base of the beverage. Many Limoncello recipes call for using Everclear, but after reading how potent that mixture is I decided to play it a little safer and stick with vodka, even though it can slightly change the flavor of the finished product. I just couldn’t justify using Everclear which is banned from sale in some states!
The hardest, most time consuming part of making limoncello is peeling lots of lemons…and leaving all the white “pith” behind!
It’s very important to carefully remove ALL of the white part of the peeling, since it would cause your finished product to be a cloudy, milky color. And since it’s a lemon beverage it should look like a glass of sunshine. My fingers were quite sore and my fingerprints actually disappeared for a short time after that step in the process!
The vodka and the lemon peels were combined in a squeaky clean glass jar. Then the waiting began.
After several weeks, I removed the lemon peelings from the vodka.
Next, a sugar and water syrup was added.
Then…more waiting!
And finally…I poured that liquid gold into sterile glass bottles. But first I poured a small amount of the limoncello into a glass and stuck it into the freezer. (I wanted to make sure the mixture would not freeze solid and break the bottles.) I figured they would not freeze completely because of the alcohol content of the vodka mixture. And I was right. The liquid froze into a wonderful, slushy consistency.
So into the freezer went those two glass bottles.
I found 16 of these sweet little glasses at a thrift store, and they’ll be perfect to serve the guests I plan to invite to dinner.
And my verdict?
This beverage is delicious! But next time I will use less sugar. (And there WILL be a next time, Probably at our snowbird home this winter.) And since the drink IS very sweet I may use some of it in other beverages like iced tea, tart lemonade, or maybe lemon drop martinis. And how about combining limoncello, prosecco, fresh mint and frozen raspberries? Now that sounds like a rainbow in a glass!!
So if you’re looking for the perfect ending to a holiday meal, this Limoncello might be just the ticket. But you’d better start the process now, so you’ll be ready to serve it to your guests!
Good things DO come to those who wait.
Saluti!!!
Homemade Limoncello
Ingredients
- 10 Lemons
- 1 Liter Bottle Vodka
- 2 to 3 Cups White Sugar
- 4 Cups Water
Instructions
-
Wash the lemons VERY well to remove any pesticides, etc. (Organic lemons are preferred if possible.) Then zest the lemons or use a vegetable peeler to remove the peel. Using a sharp knife, turn the peelings over and remove as much of the white "pith" as possible. (If you skimp on this step your finished drink may be cloudy and have a bitter taste.) Place the zest or peelings into a clean, large glass bottle or jar. Pour in the bottle of vodka. Cover loosely and let the mixture infuse at room temperature for one week.
After one week combine the sugar and water in a saucepan and bring to a boil. Do not stir while allowing the mixture to boil for 15 minutes, Then allow the mixture to cool to room temperature.
Strain the lemon peelings out of the vodka and combine with the cooled sugar and water syrup. Strain into glass bottles and seal each bottle with a cork or lid. Let the mixture age again at room temperature for two weeks.
After two weeks, place the bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses. Or use the limoncello to make other cocktails.
ENJOY!!!
Kasey Jurgensen says
I love lemon everything! I have tried store-bought and it is good but can only imagine how wonderfully fresh home-made is!
Meemaw says
Thanks for your comment Kasey! (We just might have to have you over for your very own taste test!)
XOXO
Meemaw
Kay Russell says
Sounds delicious!!
Meemaw says
Thanks Kay! ๐ It was a BIG hit at our ten course rustic Italian dinner last Fall! ๐ It was a PERFECT tenth course!
XOXO
Meemaw
Kathy Miller says
So none of the actual lemon is used?
Meemaw says
That’s right Kathy! So now I have ten lemons to work into my kitchen rotation of new recipes. I’d better get busy!! ๐
XOXO
Meemaw