Limoncello
An Italian’s signature sip- Limoncello.
Let me start by saying that I was not even vaguely familiar with Limoncello before meeting my hubby. Never heard of the stuff.
But, now that I am a “faux-talian,” I’m all about this lemony goodness.
For some context, Limoncello is traditionally served chilled as an after-dinner digestivo. (Including a link here to the definition of “digestitvo” for a certain someone— you know who you are.)
It is definitely a crowd-pleaser with it’s strong lemon flavor without the sourness or bitterness of pure lemon juice. And, it’s actually the second most popular liqueur in Italy after Campari.
In recent years, Limoncello has also become very popular in the United States, where restaurants are increasingly offering it on their beverage and dessert menus. Since we are in a restaurant-draught, thanks to Covid, I am bringing you my hubby’s recipe so that you don’t miss out!
And hey, if you want to pretend that you are sipping your digestivo along the Amalfi Coast, feel free to serve it in chilled ceramic glasses.
We serve at every family occasion - birthday parties, holidays, a random Tuesday, etc.!
Ingredients:
15 lemons scrubbed with hot water (no soap)
4 cups sugar
5 cups water
2 bottles of 100 proof vodka or grain alcohol (750 mL)
Directions:
Zest lemons, making sure to avoid the pith (or else it will get bitter). Add the zest to alcohol in a 1 gallon jar and seal tightly. Set aside in a cool, dark spot for at least 2 weeks (preferably 1 month as the longer it sits the better it tastes). Shake the jar at least once a week, if not more to stir up the mixture. (I’m pretty sure my hubby also whispers sweet nothings to it to sweeten it up.) After 2-4 weeks make a simple syrup by boiling sugar and water until thickened (5-7 min). Let syrup cool first, and then add to alcohol and lemon peel mixture. After adding the simple syrup, let Limoncello sit again for another 2-4 weeks in a cool, dark place. Again, shake the jar at least once a week if not more to stir up the mixture. After this 2-4 weeks check to see that the mixture is ready (the peels should crack and not bend). If ready, strain the mixture through cheesecloth until no peel is left. Keep in tightly sealed glass bottle in the freezer! And, enjoy!