Homemade Limoncello

0 0 votes

Recipe Rating

Place the lemon zest and pure alcohol in a jar, cover with aluminum foil and let it macerate for 24 hours.
After 24 hours, strain the mixture to remove the lemon zest and collect the infused alcohol.
Add half the weight of the alcohol in sugar (50g sugar for 100g alcohol).
Add spring water equal to the weight of the alcohol (100g water for 100g alcohol).
Stir until the sugar is completely dissolved. For larger quantities, you can make a syrup with sugar and water, let it cool before adding it to the alcohol.
Close the jar and let it macerate for 1 week, stirring once daily.
After one week, transfer the limoncello into bottles.
Store in the freezer and serve ice cold.