The only thing you need are:
- 1 LT Pure Alcohol (95% min)
- 8/9 untreated lemons
- 1 aTnd ¼ L of water
- 1 kg of sugar
- ...time: lemon peels have to sit for 15 days minimum, before completing the preparation process.
Pour the bottle of Alcohol and the bottle into a gallon jar.
Try to use organic lemons or make sure that lemons are cleaned to remove all pesticides, dirt, and fertilizer chemicals. Dry the lemons. Use a potato peeler to peel just the yellow part of the skin off the lemons. Make sure you have NO white pith on the back of the peels, because this causes bitterness in the finished liqueur. Try to make the peel pieces as large as possible, because this will make the straining process easier.
Put the lemon peels in the gallon jar and stir gently.
Cover tightly and put away in a cool (not cold) dark place for alcohol to extract oils from peels, creating an infusion. Let it sit for 15 days. Every two days gently stir lemon peels to refresh exposure to alcohol.
Put the water and the sugar together over the heat and let the sugar dissolve into the water. Do not let it boil, otherwise the water will evaporate.
Once the sugar is melted, set syrup aside to cool. It must be room temp before adding to infusion.
Use a slotted spoon to gently scoop lemon peels from the jar and discard. To avoid creating small pieces that will make straining more difficult, try not to break peels as you remove them.
Add the liquor to the syrup and mix gently. Use a strainer to pour the liquor into bottles and return to cool dark place to storage.
Now Limoncello is ready to use: label it and provide yourself with fancy Limoncello small glasses, as showed in the pictures.
Limoncello is best when served directly from the freezer. Enjoy!