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Limoncello from Amalfi

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Ingredients

Scale
  • Zest of 7–8 large fresh, organic lemons (if the lemons are smaller use 10)
  • 1 liter or quart of pure grain alcohol or vodka
  • 1250 ml or 5 cups of water
  • 700 gr or 3 cups of sugar

Instructions

  1. Using a vegetable peeler, remove the zest from the lemons and place them in a large glass jar. A jar with a hermetic seal works well. Try to avoid the pith of the lemon skin.
  2. Add the alcohol to the jar, containing the zest.
  3. Seal or cover the glass jar with cellophane and store it in a cool place for 7 days.
  4. On the sixth day, boil the water and add the sugar to the boiling water, stir the sugar until it is fully dissolved.
  5. Set the simple syrup aside and let it cool overnight.
  6. On the seventh day, strain the lemon peels from the alcohol and discard the peels.
  7. Pour the simple syrup into the glass jar with the alcohol and stir well.
  8. Serve very cold from the fridge or freezer.

Notes

Inspired by | Mamma Agata & Chef Richard Titi

This limoncello will keep for 1-2 years, stored in bottles with a cap or cork and chilled when ready to serve.

Find it online: https://soffiawardyrecipes.com/limoncello-from-amalfi/