I made limoncello to give as Christmas gifts this year and just made a second batch. This activity is so satisfying to me because mostly it's time that makes limoncello good. Once you peel the lemons, there's little left to do but wait for the concoction to become delicious. {OK, OK, there are a couple of additional steps, but it's so worth it.}
If you're inclined to try your hand at limoncello, here's what you do. You'll need:
- 15 to 20 beauteous lemons
- 2 750-ml bottles of vodka (at least 80 proof) or Everclear
- Simple syrup (I like a 1-to-1 ratio of sugar to water)
- A large glass container to hold your concoction
- Jars or bottles for the finished product
If you're lucky like me, you're able to harvest the most beautiful, huge lemons from your in- laws' citrus trees in Arizona and then cart them back to California so they can live up to their full potential as limoncello lemons. Make sure you choose lemons with nice skins that smell good. I have a feeling that this batch of limoncello is going to be even better than my first one, as I had to use semi out-of-season lemons for it back in September. This time around, I got huge, in-season fatties that smell heavenly.
Get your vodka or Everclear and decant it into the container you're going to use for your limoncello. As you can see, I really did go for the cheapest vodka possible. For your container, a big sun tea jar would be great. I use a gallon glass container that I picked up at our local co-op.
Wash your lemons and dry them, making sure to remove any debris. Then peel them. I use a regular vegetable peeler, but you could also use a sharp knife. Make sure you are only peeling the yellow citrus skin and not the white pith underneath. If you leave a lot of pith on your skins, the limoncello will turn bitter.
Once you've thoroughly peeled your lemons, add them to the vodka, leaving at least 2 inches below the top rim of the container. Seal it tightly and store in a cool, dark place for at least 2 weeks but preferably for a few months.
I allowed my first batch to steep for 2 1/2 months, which really allowed the citrus oils to infuse the vodka. If you're like me and enjoy checking on the progress of your projects, feel free to open the container every couple of weeks or so and swirl the peels around. You'll notice that the peels will start losing their color after awhile, and the vodka will start turning yellow. That's a good sign!
When the lemon peels have sufficiently infused the vodka, make the simple syrup and add it. For this batch, I'd use 3 cups of water and 3 cups of sugar. Combine them in a saucepan, boil until the sugar is dissolved, allow to cool, and then add to your container. For this batch, I'll have to divide it and get another container. Put the jar(s) back into a cool, dark place for at least another 2 weeks.
When you're ready to bottle your limoncello, get a coffee filter or cheesecloth and strain your mixture through it, pressing out citrus oil from the peels. I used coffee filters the first time around, but will use cheesecloth next time because I think it'll be easier and allow more of the oil to leak through. Discard the peels (hopefully into a compost container) and bottle the lemony yellow liquid that you're left with. Use recycled jars or bottles with tight-fitting lids, making sure that the bottles are completely clean. Let the bottled limoncello sit for another week for drinking or giving it away. Make labels to give the limoncello as a gift!
Store your homemade limoncello in the freezer because it tastes best ice cold. It won't freeze due to the alcohol content. For a tasty cocktail, pair it with champagne and a dash of Grand Marnier. For a tasty treat, pour it over your choice of ice cream.
Don't forget about all of your naked lemons! Juice them and make fresh lemonade or freeze the juice in plastic containers for later use.
I have so much extra citrus from Cole's parents' house that I may try my hand at orangecello or grapefruitcello. Either would be just as good as limoncello, I think!
