Limoncello

Ingredients

  • 1 (1.75 liter) bottle 190 proof grain alcohol (such as Everclear)
  • 25 lemons, zested, or more to taste
  • 1-gallon jug
  • 7 cups water
  • 7 cups white sugar
  • coffee filters
  • 6-16 oz or 12-8 oz clean wine bottles with corks

    • Directions

    1. Combine grain alcohol and lemon zest in a 1-gallon jug.
    2. Seal with a tight-fitting lid.
    3. Place in a cool, dark place for 3 months, swirling contents every few days.
    4. Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved.
    5. Set simple syrup aside to cool completely, 15 to 30 minutes.
    6. While simple syrup is cooling, place a cheesecloth over a large glass bowl.
    7. Strain alcohol mixture through cheesecloth to remove sediment.
    8. Remove cheesecloth and discard.
    9. Line the same glass bowl with coffee filters (or use coffee filters in a funnel).
    10. Strain alcohol mixture through coffee filters to remove sediment and most of cloudiness. (this will take some time).
    11. Remove coffee filters and discard.
    12. Add equal parts simple syrup to alcohol (about 90 proof).
    13. Divide limoncello among 6 wine bottles; seal with corks. Rest in a cool, dark place for 1 month, swirling every few days.
    14. Strain limoncello through a sieve and coffee filters to remove any leftover sediment if desired.
    15. Place all bottles in the freezer for 1 month.
    16. Serve icy-cold right out of the freezer.

    C u i s i n e S c h u l z