- 20 Meyer lemons
- 1.5 Liters of Vodka(100 proof preferred, but 80 proof will also work)
- 4 cups water
- Sugar to taste(optional, start with 1 cup if desired)
- Selecting the Lemons: Look for firm Meyer lemons with a vibrant yellow-orange color. They should be heavy for their size, which indicates they are juicy. Avoid any lemons with blemishes or that feel light.
- Peeling the Lemons: Carefully peel the skin off the lemons using a vegetable peeler or a sharp paring knife, making sure to only get the yellow part of the skin and not the white pith underneath, as this can add a bitter flavor to your Limoncello. You should end up with about 2 cups of lemon peels.
- Infusing the Vodka: Add the lemon peels to a large pot or jar, then pour in the vodka. Cover the pot or jar and let it sit in a cool, dark place for at least two weeks, shaking it every few days. The vodka will take on a bright yellow color and the peels will pale.
- Making the Simple Syrup: If you prefer a sweeter Limoncello, combine the sugar and water in a saucepan over medium heat. Stir until the sugar is completely dissolved. Let the syrup cool.
- Combining the Infusion and Syrup: Once the vodka has infused for enough time, strain out the lemon peels and mix the lemon-infused vodka with the cooled simple syrup.
- Bottling: Pour your Limoncello into bottles using a funnel. Seal the bottles tightly.
- Storing Your Limoncello: Store your Limoncello in the freezer. It does not freeze because of the alcohol content and is best served ice cold.
NOTE:Homemade Limoncello continues to age and will reach peak flavor after about 40 days of resting post-mixing. If you can resist, it's worth the wait!