Traditional Italian Limoncello recipe
The best Italian liquor out there. Here's how to do it...
You already know how good this stuff is, so let's focus on the recipe.
- 100ml ethyl alcohol (if you can't find it, use the most alcoholic vodka you can find)
- 40g lemon zest
- 50-60g sugar
- 120ml water (less if you want it to be stronger, more if you want it to be weaker)
- Zest your lemons. Watch out, don't zest the white part of the lemons (it sucks) – only the yellow part.
- Put the zest in a bottle and pour the alcohol inside.
- Put the bottle in a dark place, at room temperature, for 24 hours.
- Remove all of the zest from the alcohol. You will notice that the colour has changed from yellow to almost white.
- Put the sugar in the bottle. Do NOT stir.
- Pour the water into the bottle.
- Put the Limoncello into the fridge. It will be ready to drink in a couple of days – but the longer you leave it, the better.
If the Limoncello is too strong
- Don't worry, just add some water. It is easier to fix a strong Limoncello than a weak one.