This lemon liqueur is Italy’s second most popular liqueur. Locals typically enjoy limoncello most often between May and mid-September. This digestivo is served best when extremely chilled. For a quick and easy mock recipe, see below!
Zest of 10 organic lemons
1 (750ml) Bottle of vodka or pure grain alcohol
3 ½ C. Water
2 ½ C. Sugar
Remove the lemon peel with a vegetable peeler and trim off the white from the peels. Place peels in a 2-quart pitcher where they will swim in the vodka. Cover the pitcher for at least four days at room temperature. Dissolve the sugar in water over medium heat for 5 minutes, let cool. Add the sugar syrup over the peels and vodka. Cover and seal at room temperature overnight. Strain the limoncello through a strainer and discard peels. Transfer the limoncello to bottles and seal the bottles. Refrigerate until cold, at least 4 hours and up to 80 days.