Limoncello
A lemon liqueur, limoncello is traditionally made with lemons sourced directly from the Amalfi Coast. Considered a digestif (an alcoholic beverage served after a meal), Italians sip it icy cold from a tiny glass after a hearty lunch or dinner. Limoncello is also frequently used in baking. This recipe was passed down to Gianluca from his mother, and he makes it with lemons right from his garden.
Limoncello
Makes about 2 liters
Recipe adapted from Michel’angelo Capri
A lemon liqueur, limoncello is traditionally made with lemons sourced directly from the Amalfi Coast. Considered a digestif (an alcoholic beverage served after a meal), Italians sip it icy cold from a tiny glass after a hearty lunch or dinner. Limoncello is also frequently used in baking. This recipe was passed down to Gianluca from his mother, and he makes it with lemons right from his garden.
Ingredients
10 large organic lemons (about 1,800 grams)4 cups plus 3 tablespoons (1 liter) pure grain alcohol (95% alcohol/190 proof)5 cups plus 3 tablespoons (1.25 liters) water4 cups (800 grams) granulated sugar
Instructions
With a vegetable peeler, peel lemons, avoiding the pith of the lemon and place the zest into a large jar.
Pour 1 liter of grain alcohol into the large jar with the lemon peel and seal with an airtight lid. Cover the outside of the jar so that it is shielded from the light (we covered it with a tea towel) and then place the jar in a dark space (e.g., a kitchen cupboard) for a minimum of 3 weeks.
After 3 weeks have passed, boil 1.25 liters of water in a large pot. Once boiling, add 800 grams of sugar and stir until it dissolves (approximately 2 minutes) to make a simple syrup. Remove and let cool. When the simple syrup is lukewarm, filter the alcohol and lemon infusion from the jar through a strainer into the pot of simple syrup (leaving the lemon zest behind).
Stir, let cool a little more, and then filter the limoncello through a strainer into another large pot before funneling into bottles. Store in a dry, cool, dark space for approximately 2 to 3 weeks before storing in the freezer. Serve icy cold and sip to aid digestion.
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