Got Lemons? Make Lemoncello!

Got Lemons? Make Lemoncello!

Got Lemons? Make Lemoncello!




One of my favorite places to visit is Sorrento, Italy.  While there we tasted the most delicious lemony liqueur called lemoncello.  I was determined to learn how to make it!

This is my second year of bottling this yummy liqueur.  Our lemon tree produced an over abundance of lemons, which I picked in November.  We live in Florida, so the sunshine and rain treats our tree with the care it needs.

Fresh Lemons and Grain Alcohol

Wash your lemons.  Using a vegetable peeler, peel the lemon skins into strips.  Should the white pith come with it, use a knife to remove the pith.

Lemon Peel Strips

Place the strips into a 2-quart pitcher or jar.  Add 750-ml of grain alcohol.  Cover with lid or plastic wrap and place in cool dark place.  I steep the peels for about 4 weeks.

2 Quart Jar of Lemon Peels and Grain Alcohol

The alcohol will take on the color and flavor of the lemon strips.

Grain Alcohol Taking Lemon Color

After about 4 weeks of stirring the peels and alcohol it is time to add the simple syrup.

In a medium sauce pan, mix together 3 1/2 cups of water and 2 1/2 cups of sugar.  Stir over medium heat until the sugar is dissolved, about 5 minutes.  Cool completely.  Pour the sugar syrup over the grain alcohol mixture.  Cover and let stand at room temperature overnight.

Strain the lemoncello through a mesh strainer.  Discard the peels.  Pour the lemoncello into bottles.  Seal the bottles.  Store in the freezer.

Makes about 7 cups.

This is a liqueur and is to be sipped and enjoyed–especially on a hot summer day!

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