Base Formulas & Technique

Limoncello

Eighty days and fifteen lemons. Makes three quarts, keeps a bottle in the freezer.

Limoncello — illustration
Illustration — a stand-in until there's a photo of the real thing.

Source Basic Cordials, Master Terafan Greydragon, from a native of Sorrento, Italy — original

Ingredients

  • 15 lemons
  • 2 bottles 100 proof vodka (750 ml each)
  • 6 cups sugar
  • 4 cups water

Method

  1. Scrub the lemons with warm water and a brush to remove any wax or pesticide residue.
  2. Remove the zest with a vegetable peeler, avoiding the white pith - it adds bitterness.
  3. Add the zest to half of the vodka. Wait 40 days.
  4. Make the sugar syrup: combine the sugar and water in a saucepan, bring to a boil, cook about 5 minutes, and cool.
  5. Add the second half of the vodka and the sugar syrup. Wait another 40 days.
  6. Strain out the zest and bottle.

Notes

  • Can be stored at room temperature, but keep a bottle in the freezer for serving.