
Learn how to make limoncello, a crisp citrus after-dinner drink, with mixology master Joe Campanale’s recipe.
Homemade limoncello recipe
Makes 3 cups
If you can find them, use Meyer Lemons for this recipe. They’re smaller and more sour than a regular lemon and will impart a lighter, more floral flavor to your Limoncello. Don’t worry, though, if they’re not available a regular lemon will also make a delicious Limoncello.
To prepare simple syrup, mix together equal amounts of sugar and water and bring to a boil just until the liquid bubbles and the sugar has dissolved. Cool the mixture and store, refrigerated in an airtight container, for up to 1 week.
5 to 6 medium lemons
2 tablespoons white vinegar
3 cups vodka, whichever brand you prefer
1 to 1-1/2 cups simple syrup
Place the lemons in a large mixing bowl or two-handled pot and cover with water (about 2 quarts). Stir in the white vinegar and soak at room temperature for 30 minutes.
Remove the lemons from the water solution and wipe dry. Using a vegetable peeler, cut the zest off from the outside of each piece of fruit and transfer to a 1 quart resealable container (you should have about 2 cups of lemon peels). Note: when taking the zest off the fruit, be careful to only get the colorful yellow skin. The white layer beneath that – known as the pith – is bitter and will impart an off flavor into your limoncello.
Pour the vodka over the lemon peels, seal the container tightly, and give it a shake. Place the container in the refrigerator and let it marinate, shaking once a week, for 1 month. After 1 month, check the color of the vodka; it should be a pale yellow color. If it’s not, or to get a more potent lemon flavor, continue marinating the mixture in the refrigerator, checking on it once a week, for up to 1 month more.
Carefully strain the infused vodka into a resealable container, discarding the lemon peels. Stir in the simple syrup, starting with 1 cup and adding more a splash at a time, until the limoncello is as sweet as you’d like. The limoncello can now be served or sealed and stored in the freezer for up to 3 months.
Here, Joe shows you how to mix up this classic Italian liqueur:
http://www.ehow.com/video_10051306_homemade-limoncello.html
In association with Rachael Ray at www.rachaelray.com
Related Articles

How to Boil Orange Peels in Water

How to Make Lemonade by Boiling the ...

How to Make Candied Orange Peel

How to Make Limoncello

How to Store Lemons Long-Term

How to Make Pickle-Infused Vodka

Make It a Manhattan: Classic Manhattan ...

How to make Orange Extract
Substitutes for Lemon or Orange Peel

What Is a Good Substitute for ...

What Drinks Can I Make With Banana Rum?

How to Cook an Orange

How to Infuse Vodka With Figs

What Is Lime Cordial?
How to Make Natural Pectin From Lemons

Raspberry Liqueur Substitute

What Do You Mix Grappa With?
How Long Does Watermelon Stay Fresh ...

How to Make Blackberry Brandy
How to Steep a Lemon