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But the limoncello and other Italian liqueurs usually appear on the table right after a meal. Because you need something to digest food, right? :-) Add the simple syrup. My standard recipe is to bring 5 cups of water just to a boil and then remove it from the heat and stir in 3.5 cups of white sugar. Then let it sit until it comes down to room temperature. I use filtered water for this and I now always use regular white sugar. I don't attempt to calculate the exact proportions needed. Sugar and water are cheap and simple syrup has many uses so I just make too much and measure out what I need. Put 3 cups of water and 3 cups of sugar into a sauce pan...bring to a boil and then simmer for about 10 minutes stirring occasionally. Then allow it to cool completely.
We recommend storing your limoncello in the freezer (for limoncello made with Everclear 190) or the fridge (for limoncello made with other alcohols), mostly because limoncello is meant to be drunk chilled, but also because it also helps to extend shelf life. And I snatched them up since I also plan on making some Limecello, Grapefruitcello and Orangecello. (I have no idea if that’s what they call it, but I’m making it ;) ) Strain limoncello into a clean class jar, discarding lemon peels. If desired, strain the lemon liquor again through a fine mesh sieve lined with a coffee filter. This will remove even more residual solids and result in a smoother final product.
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Use either a fine zest or long peel of skin in your infusion. I prefer a microplane to create a fine zest, but really it's up to you. It will all be strained out in the next step. The best limoncello is made with grain alcohol, but if you're like me (in the US) where it's not readily available to buy, use an inexpensive non-potato vodka, like Svedka, Smirnoff or similar. Avoid using high-end vodkas — they're a waste of money when making homemade limoncello!
When liquor is yellow in color and peel begins to turn white and easily snaps in two pieces when bent, limoncello is done. The longer it steeps the stronger the lemon flavor will be. I make sure each of the half gallon bottles has at least 50 grams of zest in it. I keep a log of all this so I can compare last year’s batch, etc. I’m using a lot more lemons than your recipe calls for—usually around 28, depending on size. Once the mixture is infused properly, sweeten the limoncello to taste with simple syrup, strain, and then bottle. Chill and enjoy! What alcohol should you use for homemade limoncello?How much alcohol is in each serving of your limoncello depends on two factors—what proof alcohol you use to extract the lemon and how much simple syrup you add in the end. While we can’t give you the exact percentage of alcohol of your limoncello (you’ll need a hydrometer for that), we can give you some ballpark estimates: Starting Alcohol To make simple syrup, warm the sugar and water over low heat and stir until the sugar has dissolved. (Makes 1¾ cups simple syrup.) Visit our shop to browse quality Mediterranean ingredients including olive oils , spices , and more.
The final verdict is far from final. Despite having a good gallon of limoncello in the freezer of varying degrees of drinkability, there is still room for improvement. The ultimate goal, of course, is a perfectly smooth and lemony apertif. And this is darn close, though not quite as good as Princess’ version. Being the perfectionist I am, I can’t help but wonder what else can be done to improve it. I've made my own homemade limoncello and arancello for years, trying several recipes and tweaking here and there. But the following is my Go-To recipe which has yielded the best results to date. Peel lemons and oranges, being careful not to include any white pith or pulp. Place peels in a bowl and cover with alcohol. Soak for 1 week on the countertop.
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Warm equal parts sugar and water and stir until dissolved. Remove from heat and let cool completely before adding it to the limoncello.
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