Enjoy this fantastic homemade limoncello recipe that Roberta shared during one of the guide coffee chats.
For 1 liter of Limoncello we need:
– 10 organic lemons
– 1 liter of grain alcohol (95% volume)
– 400 grams of white sugar
– 1 liter of water
– Time: 10 days
Rinse the lemons and pat them dry. Peel the lemon skin lightly with a potato peeler. Avoid pressing too hard and peeling the white pith under the skin — it will make the liqueur too sour!
Put the lemon skin in a glass container and add the alcohol. Make sure that the alcohol completely covers the lemon skin. Cover the container with a wrap and let the mixture infuse at room temperature for 10 days.
After 10 days, prepare the simple syrup: boil the sugar and water, and stir for 1 minute until the sugar dissolves. While the syrup is cooling, take the skin off the alcohol and filter it using a strainer or cheesecloth. Once cooled, mix the syrup into the alcohol. Pour your limoncello into a transparent, sterilized glass bottle and leave it in the freezer for 1 week.
Your homemade limoncello is ready to be served in small, chilled glasses!
Top tip: You can keep the limoncello for at least 1 year after opening as alcohol preserves itself very well.