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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 21 DAYS COOKING TIME: 0 MIN. SERVINGS: 50 COST: MEDIUM
13 Lemons organic Not treated
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1 quart (1 litre)
95% Alcohol by Volume(ABV) (190 US PROOF) |
4 Gallon air tight container
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6 CUPS (1,200 gr.) white granulated sugar
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1 1/2 QUART (6 1/4 CUPS) (1,500 litre) mineral water
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RECIPE
Wash and dry lemons. With potato peeler, peel lemons avoiding the white part of the skin, it is bitter.
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Put the peels and the alcohol in the 4 gallon air tight container. Store in a dark cool place for 20 days.
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On the 19th day put the sugar and water in a 4 quart saucepan. Place on medium heat and melt sugar until water is transparent.
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Let the syrup cool overnight.
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Pour the syrup into the alcohol and mix. With the help of a funnel pour the limoncello in bottles.
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Store in the freezer and serve cold. If your freezer is very cold sometimes the limoncello will freeze, take out of freezer 15 minutes before serving, shake the bottle to stir.
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