Limoncello liqueur - Sicilian recipe

🧏🏻‍♀️Servings: About 2.3 liters

1 liter 96% alcohol
1.3 liters water
750 g sugar
350 g untreated lemon peels

Thoroughly wash the untreated lemons and, using a peeler, remove only the outer layer of the peel, leaving the white part.
The peeled lemons can be set aside for other recipes. Place the lemon peels in a glass container with a tight-fitting lid, pour in the alcohol, close the lid and shake well.
Wrap the container with aluminum foil and store the liquid in a dark and dry place. Let it steep for a week, remembering to shake it once a day.
After the steeping time, the actual preparation of limoncello begins. In a pot, pour in the water and sugar. Bring to a boil and stir until the sugar dissolves.
Turn off the heat and let it cool.
Add the syrup to the container with the lemon peels.
Shake the container to mix the syrup and strain it through a sieve. Collect the liquor in a bottle.
Before finally being tasted, your limoncello will need to rest for another week.

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