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Limoncello

Limoncello

Adapted from Martha Stewart Living

Notes

For gift-worthy presentation, decant the limoncello into a swing-top bottle.

Ingredients

  1. 11 lemons
    1 750-ml bottle of Everclear, or other overproof grain spirit (140+ proof)
    3 cups (21 ounces) granulated sugar
    3 cups boiling water

Directions

  1. Peel wide strips of lemon zest (avoiding as much of the white pith as possible) with a sharp vegetable peeler; reserve lemons for another use. Add the lemon peels to a 1-liter (or larger) airtight container and top off with the Everclear.
  2. Let stand at room temperature in a dark place for at least 3 days and up to 1 week.
  3. After the infusing period is over, stir together the sugar and boiling water until the sugar has dissolved; allow to cool. Combine the lemon peel/Everclear solution with the sugar syrup in an airtight container (two if necessary, space wise) and refrigerate 1 day.
  4. Strain out the lemon peels and bottle. Store in the freezer for up to 3 months.
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