Limoncello

Quaff this limoncello recipe by itself or in mixed drinks like martinis.

By The Editors

Better Homes and Gardens Make It, Don't Buy It

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From Better Homes and Gardens Make It, Don't Buy It (Houghton Mifflin Harcourt), this recipe for the Italian liqueur limoncello needs a few days to steep, so be sure to get it started ahead of time.

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Prep time: 25 minutes
Stand time: 10 days
Cool time: 30 minutes
Chill time: overnight

Ingredients:
10 large lemons
1 750-ml bottle vodka
3 cups sugar
2 1/2 cups water

Directions:
1. Thoroughly scrub lemons with a vegetable brush. Using a vegetable peeler, remove the yellow portion of the peel in narrow strips; measure 2 cups lemon-peel strips. (If desired, juice lemons and reserve juice for another use.)

2. In a sterilized 2-qt. glass jar combine the 2 cups lemon peel and the vodka. Cover jar with a tight-fitting lid. Let stand in a cool, dry place for 10 days, gently swirling the mixture in the jar each day.

3. Strain mixture through a fine-mesh sieve set in a large bowl; discard lemon peel. Return the lemon-infused vodka to the glass jar.

4. For syrup, in a medium saucepan combine sugar and the water. Bring to boiling, stirring to dissolve sugar. Remove from heat; cool 30 minutes.

5. Pour cooled syrup into the lemon-infused vodka; stir to combine. Cover and chill overnight. Transfer limoncello to seven clean half-pint jars or bottles. Store sealed bottles in the refrigerator up to 1 month.

Makes 7 half-pints

Nutritional information per 2 tablespoons liqueur: 72 cal., 0 g fat, 0 mg chol., 1 mg sodium, 11 g carb., 0 g fiber, 0 g pro

Text excerpted from MAKE IT, DON’T BUY IT © 2016 by Better Homes and Gardens. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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