Ingredients
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10 lemons
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1 quart 95% alcohol (190 proof)
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6 cups water
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4 cups white sugar
Directions
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Zest lemons, making sure to get the outermost part of the skin and avoid the white pith.
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Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days.
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Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes.
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Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well.
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Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.
Recipe Tip
Ideally you would use Sorrento PGI (Protected Geographical Indication) lemons. If you can't find them, make sure to select large, ripe, flavorful lemons, all the better if unwaxed and organic.
Nutrition Facts (per serving)
| 184 | Calories |
| 25g | Carbs |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 184 | |
| % Daily Value * | |
| Sodium 2mg | 0% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 0g | 1% |
| Total Sugars 25g | |
| Vitamin C 2mg | 3% |
| Calcium 4mg | 0% |
| Potassium 5mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
