Ingredients:
- 12 large, bright yellow, organic/untreated Lemons
- 1 Litre (approx. 34 fl oz) of Neutral Grain Spirit (minimum 95% ABV / 190 Proof)
- 750 ml (3 cups) of filtered Water
- 500 g (2 1/2 cups) of superfine Granulated Sugar
Instructions:
- Thoroughly wash and dry the lemons. Using a sharp vegetable peeler, carefully remove the zest (the yellow skin) only, leaving behind as much of the bitter white pith as possible. Tip: White pith is the enemy of great Limoncello.
- Place all the lemon zest into the large, sterilised glass vessel. Pour the Neutral Grain Spirit over the peels.
- Seal the vessel tightly. Store it in a cool, dark place (like a cupboard, out of direct sunlight).
- Shake the jar vigorously once a day for the first week, and then once or twice a week thereafter. The liquid should slowly turn a deep, vibrant yellow as the essential oils extract.
- Allow the mixture to infuse for a minimum of 4 weeks, ideally 6 weeks, to ensure maximum flavour extraction.
- In a saucepan, combine the water and sugar. Bring the mixture just to a boil over medium heat, stirring until the sugar is completely dissolved and the liquid is clear. Remove from the heat.
- Allow the simple syrup to cool completely to room temperature. Adding hot syrup to the spirit will affect the final flavour and clarity.
- Pour the infused alcohol through a fine-mesh sieve (lined with muslin or cheesecloth if possible) into a clean bowl, discarding the lemon peels.
- Slowly add the cooled simple syrup to the strained alcohol, mixing gently. The mixture will immediately become cloudy or opaque (this is normal and desired—it’s the 'louche' effect).
- For a crystal-clear finish, filter the Limoncello a second time using a coffee filter or a super-fine mesh bag. This removes any final microscopic solids.
- Pour the Limoncello into the prepared, sterilised bottles and seal them tightly.
- Place the bottled Limoncello in the freezer for a minimum of 1 week before serving. Limoncello is traditionally served straight from the freezer.