Limoncello Recipe | Valerie Bertinelli
Level: Intermediate
Yield: 2 quarts plus 1 cup (36 2-ounce servings)
Nutritional Information Per Serving
Serving Size: 1 of 28 servings | Calories: 173 | Total Fat: 0 g | Saturated Fat: 0 g | Carbohydrates: 25 g | Dietary Fiber: 1 g | Sugar: 22 g | Protein: 0 g | Cholesterol: 0 mg | Sodium: 1 mg
Time
Total Time: 8 days 4 hours 40 minutes (includes steeping, resting, and chilling)
Active Time: 40 minutes
Ingredients
- 14 organic lemons
- 1 liter vodka
- 3 cups sugar
Instructions
- Using a Microplane grater, zest the lemons carefully, avoiding the white pith. Put the zest into a 3-quart pitcher. Pour the vodka over it and mix. Cover tightly with plastic wrap and place it somewhere undisturbed, at room temperature, to steep for 1 week.
- In a large saucepan, combine 3 1/2 cups water with the sugar and heat over medium heat until the sugar fully dissolves, stirring occasionally, roughly 10 minutes.
- Allow the syrup to cool completely, then pour it into the pitcher with the lemon zest and stir well. Cover the container securely and let it sit for 24 hours.
- Strain the mixture through a fine-mesh sieve, discarding the solids. Transfer the clear liquid into clean bottles equipped with tight caps. Refrigerate until thoroughly chilled, at least 4 hours, and up to 1 month.
Recipe from "One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond" by Valerie Bertinelli (Rodale, 2012). Courtesy of Valerie Bertinelli. All rights reserved.
