Limoncello
The bright, syrupy lemon liqueur of the Amalfi Coast, sipped ice-cold as a digestivo.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Wash and dry the lemons, then use a vegetable peeler to remove only the bright yellow zest in long strips, carefully avoiding the bitter white pith underneath.
- 2
Place the zest in a large clean jar, pour in the vodka to fully submerge it, seal tightly, and store in a cool dark place for 2 to 4 weeks, shaking the jar every few days as the alcohol turns deep yellow.
- 3
Once infused, make a simple syrup by combining the sugar and water in a saucepan over medium heat, stirring until the sugar fully dissolves, then bring to a brief simmer and let cool completely to room temperature.
- 4
Strain the infused alcohol through a fine-mesh sieve to discard the zest, then stir the cooled syrup into the lemon-infused spirit until evenly combined.
- 5
Pour the limoncello into clean bottles, seal, and rest in the freezer for at least 1 week before serving in chilled glasses straight from the freezer.
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