How to make Limoncello - easy Italian way, amalfi coast

While I was in Italy on the Almalfi coast, I came across a simple recipe for making Limoncello - and since the best limoncello comes from the Almalfi coast, I decided to make some and share the recipe with you :) Simple, easy and tasty! Enjoy PS - If you let it age 5 months (or more) it goes from fantastic to AMAZING 😊

00:00 INTRO
00:36 PEELING LEMONS
03:28 INTO THE CONTAINER
06:21 TWO WEEKS LATER/ SUGAR SYRUP
08:34 SYRUP GOES IN
11:42 FOUR WEEKS LATER/ DECANT
16:22 TASTE TEST
17:27 OUTRO

How to make Limoncello
Ingredients
• 8 – 10 large organic lemons
• 1 liter (1 quart) 190 proof alcohol i.e. 95 % alcohol – this is strongly preferred (substitute could be a strong grappa or vodka, but the substitutes are not preferred, but will do)
• 1 liter (quart) of filtered, clean water
• 700 grams (28 oz) white sugar

Process
• Wash and dry the lemons.
• – lemon skins/rind only (a sharp potato peeler works well)
• Put lemon rinds into a gallon container (3-liter min) (3-quart min) and preferably a wide mouth container with lid
• Add 750 ml (a bit more that 3/4 quart) of alcohol. Seal and let stand for 2 weeks in a cool, dark place. (Periodically, give the container a gentle shake (about 2 – 3 times a week)
• Make the sugar syrup: bring the water to a boil, add the sugar, and stir until all sugar is dissolved. Let cool completely.
• Add the sugar syrup to the container with the lemon rinds and alcohol, then add another 250 ml (8 ½ oz) of alcohol. Gently mix.
• Let stand in a cool dark place for 4 – 5 weeks, and during that time, once or twice a week, give the container a gentle shake.
• Pour out the limoncello into another container through a very fine mesh screen then you can filter thoroughly, through a coffee filter for more clarity (or use a cheese cloth to filter)
• You can now bottle your limoncello, place it in the freezer, and begin to drink it (note: if you let it stand in the freezer for 4 more weeks, the flavor will be even better as it will mellow out)
• Enjoy

My Kitchen Gear
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"My Bread Book" by Jim Lahey
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Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
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