Tis the Season to Make ‘Cello (Limoncello)

Personal Chef, Dietitian, Nutrition, Drinks, HolidaysLimoncello is an Italian lemon liqueur mainly produced in Southern Italy.

I’ve been making limoncello at home for about six years now. I’ve been working on a vertical tasting for the past three years, but I’m waiting for five year to actually taste the vertical. Annually, I’ve changed the recipe from using caster sugar, to cane sugar, a mix of vodka and grain alcohol…and I’ve finally established the perfect ratio!

Here I will describe how to make limoncello di casa or homemade limoncello; it is super easy . . . you just need patience.

What you need:

  • 10-12 meyer lemons (if you can’t find meyer, use organic)
  • 1 handle everclear
  • patience (2 weeks to be exact)
  • 2 1/2 cups sugar
  • 2 1/2 cups water

Procedure:

  1. Peel 10-12 freshly washed, organic lemons. Lemons may be reserved for future use; when life gives you 10-12 lemons…squeeze them and add them to a gin drink!
  2. Remove the pith (the white part is super bitter).
  3. Combine lemon zest and Everclear® in a large, glass container.
  4. Let steep for 3 weeks in a cool, dry place.
  5. After the lemon-Everclear® mixture is throughly infused, combine sugar and water in a medium saucepan to make a simple syrup, a 1:1 ratio.
  6. Bring to a boil, stirring regularly until sugar is fully dissolved, approximately 5-10 minutes. Let syrup cool to room temperature.
  7. Strain the lemon-Everclear® mixture using a strainer and a coffee filter. Repeat the process twice, until the mixture is completely clear. Add the chilled heavy syrup to taste. Chill in freezer. Enjoy.

I like to bottle my limoncello in multiple small bottles, and give it out to friends and family for the holidays. I love adding it to Prosecco as a mock French 75, YUM!

I have the steps pictured below.

Wellness Cucina, Limoncello, Dietitian, Personal Chef, Good Food, Holiday, Lemons

Peeled Lemons

 

 

 

Dietitian, Personal Chef, Lemon, HolidayMy husband and I pouring in the Everclear®.

Cover the container tightly and wait 2 weeks until the lemons have released all of their oils, and are pale in color.

 

Cooking, Dietitian, Personal ChefOnce the limoncello is done, strain the lemon / grain alcohol mixture over a strainer and two coffee filters.

 

 

 

 

 

Personal Chef, Dietitian, LimoncelloAdd the simple syrup to the mixture and place in a container that will make bottling a breeze! I like one with a spout.

 

 

 

 

 

Personal Chef, Dietitian, LimoncelloBottle in glass containers with a tight fitting lid; store in a cool, dry location. I like to keep a bottle in the freezer, it is served best ice cold. I enjoy limoncello with sparking mineral water. Enjoy!