Lemons grown on the warm Amalfi coastline, or the peninsula of Sorrento, are often made into a sharp alcoholic drink known as Limoncello. Traditionally, this drink is served after dinner to help boost digestion. The drink is made from the zest of the lemon peel without the spongy white pith that sits underneath it, which is soaked in neutral spirits (in our recipe we use vodka), allowing the natural oils within the lemon to be released into the alcohol. This lemon alcohol mixture is then mixed with sugar syrup to form a delicious drink.Visit our other post "When Life Gives You Lemons" – https://thecultureties.com/lemons
- 10 Large organic lemons or 12 regular – try and find un-waxed if you can
- 1 (750 ml) bottle of 100 proof good quality vodka – it makes a real difference to the finished drink
- 2 cups of bottled water – it will make a huge difference if you use tap water
- 2 ½ cups of white granulated sugar
- Sterilize the 2-quart jar with boiling water, or run it through the dishwasher, without soap at a high temperature.
- Wash the lemons thoroughly. If you can only find waxed, wash using produce cleaner to remove any wax.
- Using a vegetable peeler cut strips of peel, trying not to get any of the white pith. If you do have some pith, lay the strips flat on a board and using a sharp paring knife remove the pith.
- In the clean jar, add all the lemon peel and then pour in the vodka. Screw on the lid and place the jar in a cool spot and leave for 30 days – it’s worth the wait! Save the empty vodka bottle.
- After the 30 days, add the sugar and water to a pan and bring to a boil, while stirring to dissolve all the sugar. Turn off the heat and allow it to cool completely.
- Using a coffee filter and funnel, strain the vodka into a large container.
- Once strained, combine with the sugar syrup and pour into the clean vodka bottle. Leave about an inch of space at the top of each bottle.
- Place in fridge or freezer and allow to chill (don't let it freeze). The colder the better.
- Serve cold in shot glasses and enjoy as an after-dinner drink.
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