Begin by washing lemons with water from your sink while scrubbing the rind to make sure they get clean. Begin to peel the zest off. When peeling, stay away from the pith (the white part of the lemon) as all you want to use it the yellow part. Any pith you get on the rind should be scrapped off before taking next step.
Combine the lemon zest and the alcohol in containers you will be able to jar and close tightly. You may have to separate the alcohol into multiple bottles, otherwise zests will not fit. Put a cap on the bottles, close tightly, and keep them away from sunlight while macerating for about 4 days.
After 4 days, bring the 4 1/4 cups of water to boil on a pot, turn the flame off and then stir in the sugar until dissolved. Let let the sugar-water mixture cool for about 10 minutes.
Take your alcohol and lemon rind mix and strain out the lemon rinds while pouring the alcohol into a bottle you will put in your freezer for cooling.
Now pour the cooled sugar-water into the same container as your alcohol and wait for this to cool completely.
Once it cools, put those bottles in the freezer. Limoncello is best served chilled.
The longer you let the alcohol and lemon rinds soak, the more lemon flavor you will get and the smoother it'll be to drink. Some recipes have instruction to lest soak for up to 2 months.
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|Serving Size: 1 Liter (789g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 20.1mg||1 %|
|Potassium 5.7mg||0 %|
|Total Carbohydrate 285.5g||84 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 285.5g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1105
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