Homemade Limoncello is a delightful liqueur made from the mixture of alcohol, sugar, water, and untreated lemon peels. In homemade preparations, the peels are infused or macerated in alcohol for a week and then diluted with a sugar and water syrup. The ratio between the alcohol and the added syrup determines the alcohol content. The alcohol used has an alcohol content of 95 degrees. To prepare limoncello, I do not go by the number of lemons since they could be large or small but weigh the peels (only the yellow part) and for this recipe from 5 lemons I got 5.3 oz. Prepare the limoncello following my explanation, it could be a pleasant gift to give to friends.
Other recipes
- Difficulty: Very easy
- Cost: Medium
- Rest time: 7 Days
- Preparation time: 10 Minutes
- Portions: 20People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 140.88 (Kcal)
- Carbohydrates 19.49 (g) of which sugars 18.60 (g)
- Proteins 0.11 (g)
- Fat 0.02 (g) of which saturated 0.00 (g)of which unsaturated 0.01 (g)
- Fibers 0.80 (g)
- Sodium 1.88 (mg)
Indicative values for a portion of 67 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz lemon peel (untreated)
- 2.1 cups pure alcohol (95 degrees)
- 2.1 cups water
- 1.75 cups sugar
Tools
- Kitchen Scale
- Peeler
- Jar glass 1 liter
- Strainer
- Glass Bottles 250 ml.
Steps
Wash and dry the lemons, then use a peeler to remove the yellow part of the peel. Put the peels in an airtight jar, add the alcohol, close, and let macerate for 7 days in a dark place at room temperature. Shake the jar every day.
After 10 days, prepare the syrup. Pour the water into a pot, add the sugar, dissolve it over low heat, stirring with a wooden spoon, and let it cool. Use a fine mesh strainer to filter the alcohol to separate it from the peels, pour it over the cooled syrup, and mix. Transfer the liqueur into clean, dry glass bottles and close. After a month and kept cool, the Limoncello will be ready to serve.
How to store Homemade Limoncello
Limoncello keeps well in a cool, dry place, in the refrigerator, or in the freezer; the presence of alcohol and sugar prevents it from freezing.
FAQ (Questions and Answers)
How to use the peels after maceration?
An idea to reuse the lemon peels after maceration is to put them in a chopper and mince them as finely as possible. Store in the freezer and use in the preparation of cakes and creams.
