Limoncello

Limoncello Recipe
Becky Luigart-Stayner
Limoncello is good ice-cold on its own, but it's also delicious in a lemon drop martini, mixed with sparkling wine, or splashed over a bowl of fresh fruit. Since it takes two weeks to infuse the bracing citrusy flavor into the vodka, start this gift early and decant it into pretty sterilized glass bottles.
3

Good, solid recipe

Yield:

7 cups (serving size: about 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 125
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 10.7 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 1 mg
Calcium 1 mg

Ingredients

4 cups vodka
1/2 cup lemon rind strips (about 7 lemons)
3 cups water
1 1/2 cups sugar

Preparation

1. Combine vodka and rind in a bowl. Cover and let stand at room temperature for 2 weeks. Strain through a sieve into a bowl; discard solids.

2. Combine 3 cups water and 1 1/2 cups sugar in a large saucepan. Cook over medium heat until the sugar dissolves, stirring occasionally. Remove from heat, and cool to room temperature. Add to vodka mixture.

3. Divide limoncello evenly among 3 sterilized (750-milliliter) bottles, and seal.

Note: Store in the refrigerator up to 1 year.

Note:

Donata Maggipinto,

November 2008
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