Limoncello

The Island of Capri is known for it's lemons, more specifically it's Limoncello. Limoncello is an Italian lemon liqueur traditionally served chilled as an after dinner digestivo. 

In anticipation for my upcoming trip to Capri and the Amalfi Coast I thought I would try to make some myself. The recipe wasn't too complicated, you will just need a lot of lemons, and some patience. I was very pleased with the results and will definitely be making more in the future to give out as gifts! 

Limoncello

• 10 lemons - peeled with a vegetable peeler
• 1 750ml bottle of vodka (traditionally limoncello is made with grain alcohol but store bought vodka works just as well)
• 2 1/2 cups of water
• 1 1/2 cups of sugar

Using a vegetable peeler, remove the peel from all of the lemons, trying to only remove the peel, if you do get any of the pith just use a knife to remove it.

Before

After! 

I did not want to waste any lemons so once they were all peeled I juiced them as well and that night we enjoyed cocktails made of fresh squeezed lemon juice, vodka, sugar, soda water, and sprigs of mint! 

Place all of the lemon peels into a pitcher, then pour the vodka into the pitcher. Cover the pitcher with plastic wrap, steep the lemon peels in the vodka for at least 4 days at room temperature. Traditional Italians have been known to steep the lemon peels for months, I let mine to sit for 7 days.

After the lemons have sat (at least 4 days) you will need to create the simple syrup. Stir the water and sugar in a large saucepan over medium heat, for about 5 minutes. Once the mixture has cooled completely, pour the simple syrup over the vodka mixture. Cover the pitcher and let the mixture stand once again at room temperature overnight.

Strain the limoncello through a steel mesh strainer, then transfer to the bottle you will be storing the Limoncello in, I found mine here on Amazon. Refrigerate or freeze until chilled, serve, and enjoy! 

Now sit back, imagine you are in Capri, and enjoy! 

Makes a great gift!