Limoncello Wrap Up!
Updated: Oct 31, 2022
Hi Friends! Now that we've had our lemon peels steeping in grain alcohol for about a week (give or take a few), we are ready for the next step. And, you are just a few days away from sipping on some lemony goodness! For the first part of this recipe click here.
6 cups of water
4 cups of sugar
Strainer (I use a metal coffee strainer)
Bottles - you'll need enough to bottle about 3,000ml of limoncello or 4 - 750ml empty bottles (I like clear bottles because the color is so pretty)
Make Sugar Water
Bring water to a boil
Stir in sugar until it completely dissolves
Move pot off heat, cover and let cool to room temp (this takes several hours and is very important; if you add it to your lemon peels hot or even warm you will compromise the flavor and appearance of your final product)
Strain, Mix & Bottle
Once your dissolved sugar water has cooled, strain your lemon peels
Add your cooled sugar water to the strained liquid and mix well until combined
Bottle the mixture (the ladle and funnel are useful here)
Set aside bottles in pantry for 3-5 days to let the flavors meld
After the bottles have sat for 3-5 days, add them to the freezer and enjoy some fresh limoncello at your leisure!
Bonus 1: So, I told you in the first blog post to set aside your grain alcohol bottles. If you soak them in hot water and use a steel scrubber, the labels typically come off super easy. It's really fun to paint the bottles with lemons and lemon trees. Makes for pretty, homemade limoncello gifts.
Bonus 2: Enjoy limoncello multiple ways - straight up or mixed into sparkling water or prosecco! The Italians drink it in 2 oz glasses after dinner to help with digestion. Brilliant!