1. Infuse the Alcohol
Wash the Lemons: Scrub the lemons thoroughly with warm water and dry them completely.Lemons
Peel carefully: Using a sharp vegetable peeler, remove the yellow zest in long strips. Avoid the bitter white pith beneath the skin as much as possible, as this will ruin the flavor.
Macerate: Place the lemon peels into a large glass jar and pour the alcohol over them. Seal tightly and store in a cool, dark place for at least 7 to 14 days (or up to 30 days for maximum flavor extraction). The alcohol will turn a brilliant yellow.
2. Add the Simple Syrup & Bottle
Make Syrup: In a medium saucepan, combine the water and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Let it cool to room temperature.
Combine: Strain the infused alcohol through a fine-mesh strainer lined with a coffee filter to remove all the lemon peels. Discard the spent peels. Mix the yellow alcohol with the cooled sugar syrup; you will see it magically turn opaque and cloudy.Cold & Flu
Age: Pour the limoncello into clean glass bottles and seal them. Let the flavors marry in the refrigerator or freezer for another week before drinking.
How to Serve
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