Limoncello is an italian lemon liqueur that is traditionally served after a meal in Italy, as a digestif (or digestivo, in Italian). The genesis of my interests in mixology along with Lisa’s recent borrowing of Eugenia Bone’s cookbook “The Kitchen Ecosystem” collided in late December when flipping through Bone’s book I discovered her limoncello recipe. As I was still in the Christmas giving mindset I thought what a wonderful gift idea! It’s a DIY gift, so the giftee will know it came from the heart, took both time and forethought, and it will last for months—so it’s a perfect gift!
I decided to try it and see if it comes out any good! Here’s the recipe (I’ll add a Part 2, final product post in late February):
Makes 1.5 Pints of Limoncello (or roughly a full 750 mL bottle)
- 4 lemons (thoroughly scrubbed)
- 1 pint of vodka (preferably 100 proof, pictured is 80 proof Stoli)
- 1 cup of water
- 3/4 cup of sugar
1. Remove the zest of your scrubbed lemons with a vegetable peeler, being careful to avoid the pith (per Bone’s recipe, you need about 1/3 cup)
2. Combine the lemon zest and vodka in a pint jar, or any large jar (preferably a Ball-type jar). Screw on the lid and give it a healthy vigorous shake. Set aside for 1 month. Shake periodically (I found this part a great stress reliever).
3. After a month, transfer the lemon vodka mixture to a quart jar (I started with a half-gallon Ball jar, so I skipped this part)
4.In a small sauce pan, heat the water and add the sugar. Once the sugar is completely dissolved remove it from the heat and let cool. Add the simple syrup to the lemon vodka mixture. Give the mixture a few good shakes and put the limoncello away for another month.
Almost there! Stay tuned for “DIY: Limoncello, Part 2: Bottling” to see the final product.