Limoncello

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.

Yield: 7 cups (serving size: about 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 10.7g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 1mg
  • Calcium: 1mg

Ingredients

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

Preparation

  1. 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. 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. 3. Divide limoncello evenly among 3 sterilized (750-milliliter) bottles, and seal.
  4. Note: Store in the refrigerator up to 1 year.
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