Limoncello: The Most Addictive Italian Lemon Liqueur [Recipe]

By The Twirlit Team on December 16th, 2008

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These will be the death of me.

I was given my first Limoncello shot at my favorite hole in the wall Italian restaurant in Manhattan, where the owner and servers speak heavily accented English. After a few times visiting this Tuscan style spot (and I say spot lightly, since it is a tad pricey), the owner came to our table and personally served me my first taste. I will never forget the feel of the cold semi thick liqueur, filling my mouth and shooting down my throat. It was light, yet sweet, and despite its name, not tart. At all. The most insanely perfect after dinner drink.  I was instantly hooked.

When I got home, I Googled the recipe and pleasantly surprised at the simplicity. Since then, I bottle my own Limoncello and pass them out as gifts or serve them after dinner. Though as much as I hate to admit this, I can never get mine to taste as good as that restaurant’s but it is still a definite crowd pleaser.

Ingredients:

• 10 lemons*
• 1 (750-ml) bottle vodka**
• 3 1/2 cups water
• 2 cups sugar

* Choose thick-skinned lemons because they are easier to zest.
** Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.

Preparation:
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Be warned these are incredibly delicious and may result in obliteration from over consumption – easily. So yes, these could potentially be the death of me.
Recipe adapted from Giada de Laurentes

(Photo Courtesy of Char-la-la)