If I would have known that making my own Limoncello would be so easy, I would never buy the store version. Now, I should probably put a disclaimer here: Alcohol is toxic in large doses and even if the Blue zones studies show that moderate drinking is good for longevity, save this delicious drink for special occasions. This recipe was inspired by the book Quench by Ashley English.
Zest from 10 organic lemons
750 ml 40 percent vodka
3 cups water
2 cups sugar
1. Wash and scrub the lemons. Dry and zest them. Make sure you remove only the yellow layer, otherwise your Limoncello will taste bitter.
2. Pour the alcohol and zest into a glass jar and secure with a lid. Keep the jar in a dark, cool place for 6 weeks.
3. Make a syrup by bringing the sugar and water to boil until the sugar is dissolved. Let the syrup cool.
4. Add the syrup to your jar and secure with the lid again. Let sit for two more weeks.
5. Strain the Limoncello through a fine-mesh sieve. Make sure you remove all the zest. Bottle your Limoncello.
6. Store the bottle in the fridge. Enjoy on a hot summer evening or use in homemade desserts. It would also make a wonderful gift!