Limoncello!!

[Andy M.]

Safe! Always chilled and ready to go!

[LEFSElover]

I'd gotten a recipe from a coworker who made her own and brought it to work with her one day.
I sampled it, went home to moms, got many many Myer lemons, bought the 100 proof Vodka and whipped it up. Did the same with limes from the market, thought if lemons worked wouldn't limes work too? Bought fancy bottles and drank it with dinner and friends. So good.

[Chopstix]

Thanks Andy! Lefse, would you mind sharing the recipe? Lemons are as expensive as limes are cheap here! I'd love to make my own after this bottle is gone. Thanks!

[babetoo]

i love anything with lemon in it. so this is a must try.

[Dave Hutchins]

Italian Limoncello recipe
2/5 part 100 proof vodka
4 cups sugar
5 cups water
zest of 15 fresh lemons


1. Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.

In a 1-gallon glass jar, add one fifth vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place.

3. In a large saucepan, combine the sugar and water and cook until thickened, appx. 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10 to 40 days.

4. After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve.

Italian Limoncello recipe
2/5 part 100 proof vodka
4 cups sugar
5 cups water
zest of 15 fresh lemons


1. Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.

In a 1-gallon glass jar, add one fifth vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place.

3. In a large saucepan, combine the sugar and water and cook until thickened, appx. 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10 to 40 days.

4. After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve.

[expatgirl]

post Urmaniac.......she has a wonderful limoncello recipe and is from Italy..still may be accessible from here.......

[urmaniac13]

Originally Posted by expatgirl

post Urmaniac.......she has a wonderful limoncello recipe and is from Italy..still may be accessible from here.......

Here is the link to our recipe... post #5

[expatgirl]

Originally Posted by urmaniac13

Here is the link to our recipe... post #5

hey, querida, how are you doing????????I have NEVER forgotten your limoncello recipe.......it's wonderful!!!!!! I did not want to take credit for it.....that's why I posted your name.......let me know how you're doing when you have the time.........hugs ....d

[LEFSElover]

Finally found Sandy Waters recipe that she wrote on a napkin, no wonder it was hard to locate.
I found it very easy to make, very easy to follow and really not much to making it, it was the sitting that made it hard, hard to wait for, I was thirsty.

"Sandy Waters Limoncello"

**7 lemons, 5 for zest, 2 for cutting into chunks
1 bottle 100 proof vodka
4 c sugar
5 c water
*1/2 t clear real vanilla [optional]

Wash the lemons, dry off with paper toweling, zest 5 of them and then cut up in chunks the other two, make sure to remove all seeds you find in them.
Place zest and lemons in sterile glass pitcher [big enough to hold the bottle of vodka plus the lemons plus the syrup]. Pour vodka over lemons. Cover with Saran and place in dark cool area for 5 days. Don't remove plastic and don't disturb.

Bring to boil, the 5 c water with the 4 c sugar, cook until sugar is dissolved and no longer grainy. Let cool completely. If using the vanilla, add now to the syrup, stir. Pour the syrup in the pitcher over the vodka and lemons, stir. Place Saran over top of pitcher, back in dark place, and test it after 30 days, will either be ready or not quite depending on lemons used. If not quite there, leave only until 40 days. Place large fine sieve over large bowl, strain to remove all solids and place in bottles of choice. Store in refrigerator and drink ice cold.

*Sandy says that she likes it best when using the vanilla because to her it softens the bite of the lemons very slightly. I opted to use it and did with the Limecello too.
**I used Myer lemons because that's what mom has in her yard and I prefer them, they're not as sour or bitter to me. Regular lemons are perfect too.

[Chopstix]

Thanks folks all for the wonderful-looking recipes!

What's 100-proof vodka? I checked the Stolichnaya bottle I have and it says 100% grain neutral spirits. On another part of the label, it says 40% VOL. What do these mean? So is this 100-proof?