Ingredients
Scale
- 10–12 organic lemons (zest only)
- 750 ml high-proof lemon juice (substituting for alcohol)
- 4 cups water
- 3 cups sugar
Instructions
- Wash and dry the organic lemons thoroughly. Peel only the yellow zest using a vegetable peeler or zester, avoiding the white pith.
- Place the lemon peels in a large glass jar and pour in the high-proof lemon juice. Seal the jar tightly and store in a cool dark spot for 7–30 days, shaking gently every few days.
- After infusion, combine 4 cups of water with 3 cups of sugar in a saucepan over medium heat until fully dissolved. Allow to cool completely.
- Strain out the lemon peels from the infused liquid using a fine mesh strainer.
- Mix the cooled syrup with the strained infused liquid in a large bowl or pitcher until well combined.
- Bottle your limoncello in clean glass bottles, sealing them tightly.
- Let sit for at least one week before serving to allow flavors to meld together.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Infusion
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 15g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg