During my wonderful trip to Italy, I spent a short time with my exchange daughters family. They shared their home made Limoncello with me. No store bought stuff even comes close to the exciting flavor if the real deal. Below is my best effort at sharing the experience with you. Cin Cin!
Approximately 15 lemons, 2 (750 ml) bottles 100-proof vodka or 1 (750 ml) bottle of Everclear (190-proof) alcohol, 4 cups granulated sugar, 5 cups water (distilled)
Wash the lemons well to remove any wax or chemicals. Pat dry and zest. Make sure to only get the yellow part or you may have a ruined Limoncello. Using a zester is the easiest way to avoid this.
In a 1 gallon glass jar with lid, add the vodka or Everclear and lemon zest.
Cover the jar and let it sit at room temp for 10 – 40 days in a cool dark place. The longer the better!
After the mixture above has rested for the correct time, prepare the sugar.
Combine the sugar and water in a large pan and bring to a gentle boil for about 5 minutes. Remove from heat and let the syrup cool completely before adding it to the Limoncello mixture. Add the cooled sugar mixture to the Limoncello mixture and let it rest for another 10 – 40 days.
The time has come! Strain the Limoncello using cheese cloth. You can toss the zest out. Pour strained Limoncello in bottle/bottles (of your choice) and seal tightly. I find nice ones at the dollar store and boil and dry them before using.
Store your bottle/bottles of Limoncello in the freezer until ready to serve. Serve ice cold from the freezer.