Got Lemons? Make Lemoncello!

Got Lemons? Make Lemoncello!

Got Lemons? Make Lemoncello!

 

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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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