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homemade Limoncello

Homemade limoncello


  • Author: Craig
  • Prep Time: 10 minutes + 2 weeks
  • Total Time: 10 minutes
  • Yield: 700ml 1x

Description

This recipe is original to The Usual Saucepans in its proportions, but given its simplicity you are liable to find something similar elsewhere – any similarities are coincidental. I used Smirnoff triple filtered vodka in my limoncello (the red label one we’re all used to), but the choice of brand is yours; one word of warning though – paint stripper tastes only like paint stripper, adding lemons will only give you lemon-flavoured paint stripper. It takes a couple of weeks to flavour and this recipe makes about 1 litre. It should keep for a few months (since it’s mainly sugar and alcohol), but mine never manages more than a couple of weeks.


Scale

Ingredients

  • 4 (unwaxed) lemons
  • 200g caster sugar
  • 700ml vodka
  • 250ml luke-warm water

Instructions

Zest and juice your lemons directly into 1.5 litre Kilner jar, or something similar, ensuring that you don’t get any of the white pith in (it’s just too bitter). If you get seeds in the jar it’s not an issue, it’ll be filtered further down the line.

To the juice and zest add the sugar (some people do this bit by bit over the fortnight, I just go for it straight at the beginning) and the luke-warm water. Swirl the water in jar to mix up the sugar, juice and zest – it’s very unlikely all the sugar will dissolve at this stage, don’t panic. Pour in the vodka and attach the lid. Swirl again, this time for a good couple of minutes, until the sugar dissolved.

Put the jar in a cool dark place for a fortnight so that the lemon flavour can permeate through the vodka. Swirl or shake every couple of days.

Once it is a yellow colour (the depth of the colour will depend on your lemons and vodka) and rested for two weeks take it out and give it one final shake. Line a sieve with a piece of kitchen roll and place it on top of a jug (you can use muslin for this, but the kitchen roll trick works a treat). Pour the limoncello from the jar through the sieve and into the jug. You will need to ring the kitchen roll out a bit at the end as it will absorb some of the precious liquid, just do this over the sieve in case it rips.

Pour the limoncello from the jug into a sterilised glass bottle and store in a cool, dark place until you want to use it. Serve it with plenty of ice and good company.


  • Category: Drinks