Drinks
Italian Fruit
Servings: 20Ingredients
- 6 organic Meyer lemons, 1 per 100 ml of alcohol
- 600 mL grain alcohol (190 proof), 100 ml per lemon
- 900 mL filtered water, 150 ml per lemon
- 2 ¼ cups sugar (450g), 6 Tbsp. or 75g per lemon
Instructions
Infusion
- Thoroughly wash lemons.
- Peel lemons and remove any white pith from the peels with the back of the knife.
- Combine lemon peels and alcohol in a mason jar and shake well.
- Store the jar of alcohol in a cool dry place for about 2 weeks. Shake the jar every other day to mix the infusion.
Blend
- Strain the infused alcohol to remove the peels.
- Bring the water to a simmer and add the sugar, and lemon peels, stirring until the sugar is dissolved into a simple syrup.
- Remove the syrup from the heat, pour through a strainer to filter out the lemon peels, and let it cool.
- Combine the lemon-infused alcohol and simple syrup and stir well.
- Pour the finished limoncello into individual bottles and seal.
- Store the bottled limonchello for 2-3 weeks.
- Keep bottles in the freezer and serve ice cold.