Limoncello II

• 5–7 unwaxed lemons
• 300 ml 95% ABV grain alcohol
• 700 ml water
• 500 ml sugar

Ingredients for 22 servings (1.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Peel lemons, avoiding or removing the bitter white pith.

2. 2

   Combine lemon peel and alcohol in the mason jar.

3. 3

   Cover the jar and let infuse for 20 days.

4. 4

   After infusion is complete, create a simple syrup by boiling the water stirring in the sugar until dissolved.

   Stovetop
5. 5

   Allow syrup to cool completely, then strain the infused alcohol into it. Stir well to combine.

6. 6

   Bottle the limoncello or return to the jar for storage.