If you have read up on Limoncello , you will know that it’s origins are argued and its production varies. Lemoncello has been around for a long time and recipes passed from generation to generation. I have a quick and easy recipe that tastes great and is sure to impress any guest at a dinner party. A lot or recipes call for you to steep the lemon zesty for up to three months. This is absolutely not necessary.
Use ten large lemons for every 750ml of grain alcohol (I use Smirnoff, I have tried ketel one, absolut, Bacardi, and Finlandia and I prefer the Smirnoff).
Peel the lemons and make sure you remove all of the pith or white from the zest.
Let the zest steep in the alcohol for no lees than 4 days (I let it steep for 8-10 days). You can let it steep for several months if you want, but it is absolutely not necessary.
Keep covered and at room temp.
The next step is to strain the zest out and add simple syrup (Equal parts sugar and water). I use 6-8 fl oz depending on how sweet you want it to be. Add the simple syrup slowly because you can always add more, but you can never take it out.
Chill, and serve in a cordial glass or on ice. Some people like to add cream, and there is a process of heating and cooling and heating and cooling of the milk. You can skip that step and add a dash of cream to your Limoncello when your ready to drink it.
Give it a try and let me know what you think.