Limoncello , Lemoncella

From: Chef #857133

On Jun 9, 2008

I made this recipe a few times and it's fairly straight-forward. My last batch was a year ago and I was able to make 6 bottles. I just gave my last bottle away to my father, So its time for another batch. This is a very simple recipe, but make absolutely sure you clear away any of the white pith or you will have a bitter drink. The longer the infusion period, the smoother the Limoncello. Try it with Oranges for Orancello, it's also quite amazing. Use the left over Oranges or Lemons for Orange Juice or Lemonade - Most Importantly - Have Fun!

From: FoodFromSicily

On May 17, 2008

I added both bottles of vodka to the lemon peels for the infusion process. After letting it rest for 3 weeks I added my simple syrup (4 cups sugar to 4 cups water) plus 1 cup fresh lemon juice with 1 cup sugar that was heated together. Then let this sit for 2 weeks before bottling. The results were amazing. I'd like to try this with oranges too. Well worth the time and effort!

From: Roger

On Jan 7, 2002

Excellent! I lost my origional recipe. I believe this is the exactly the same. I would not try recipes calling for fewer lemons and shorter processing time. Hardest part is the waiting, but well worth it. Second hardest part is making sure no white remains on the peel, also worth the time. Product is amazingly smooth and flavorful. When aging is complete I keep it in the freezer.

From: Pierre Dance

On Nov 6, 2004

Wonderful! I put this up in late June and let it work 'til early November before tasting it. It was worth the wait. The only change I'll make when I do the next batch will be to cut the sugar down to 3 cups. This lot was a bit too sweet but I loved the flavor. Thanx for posting this great recipe. Pierre