Limoncello Homemade Lemon Liqueur Of The Worlds Best Lemons Recipes

HOMEMADE LIMONCELLO USING MEYER LEMONS

Steps:

• Remove the stem and blossom end of the lemons. Quarter the lemons, removing as many of the seeds as possible.
• Place lemon into half-gallon mason jar, making sure the alcohol covers the lemons. Added additional Everclear if needed.
• Add a lid to the jar and allow the mixture to infuse at room temperature until yellowish in color, about 14 days or longer. The longer the mixture sits, the better the flavor.
• Bring water to boil in a saucepan. Add sugar and stir until the sugar dissolves. Remove syrup from heat and allow the simple syrup to cool to room temperature.
• Pour infused alcohol into the syrup through a fine-mesh strainer, discard lemons, stir the mixture well.
• Using a jar funnel pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

LIMONCELLO - HOMEMADE LEMON LIQUEUR OF THE WORLD'S BEST LEMONS

Steps:

• This yellow, beautiful and good liqueur from Italy tastes both sour and sweet. It is served ice cold and often at the end of a meal. It can be enjoyed alone or used in drinks. In this recipe you have to use organic lemons and I strongly recommend using the delicious Amalfie lemons when it is season for this. It is not a lot of work to make Limoncello, but it takes some time for the taste and color to be perfect. I finally pour over 250 ml bottles with cork and put on a small label. These can be nicely stored in the fridge for your own use and a wonderful hostess gift if you are visiting someone.
• Start by rinsing the lemons well and wipe with a clean, dry towel.
• Using a sharp knife or cheese grater, cut off the outer layer of the lemon peel. You should only swear the yellow and not the white underneath. The white layer tastes a little bitter. Place the peel in a container you have a lid for.
• Pour over the spirit, put on the lid and put in a dark cupboard. Now the spirit should attract color and taste from the lemon peel. The peel should soak in spirit for 7 days. To give a little extra love to this homemade liqueur, I shake the glass once a day.
• Bring the water to a boil and pour over the sugar. Cook together until the sugar is completely melted. Cool this sugar brine. Use a strainer and pour the spirit into a bowl. Then I add cold sugar brine to the perfect balance between sweetness and acidity from the lemons. This recipe is a good starting point, but feel free to taste along the way when you pour over the sugar brine so you get a Limoncello perfect for you!
• Stir well and pour over the bottles. Put on label and leave in the fridge for 1 week before serving. Lovely homemade Limoncello just like they make it in Italy. Good luck.

LIMONCELLO

Steps:

• Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
• After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
• Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
• Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.