Limoncello Recipe

Transform your lemon harvest into delicious homemade limoncello – and enjoy a zesty, refreshing iconic Italian liqueur right from your own cupboard!

"You will be drinking traditional limoncello like a true Italian"

INGREDIENTS

• 10 large organic lemons (preferably thick-skinned)

• 1 litre of pure alcohol (check for brands online) for a strong kick, or use vodka

• 750g (3¾ cups) sugar

• 1 litre water

METHOD

1. Wash and dry lemons well. Use a vegetable peeler to remove yellow zest (avoid white pith as it is very bitter) and place zest in a large glass jar.

2. Pour alcohol or vodka over lemon zest. Seal the jar and store in a cool, dark place for 10-14 days, or longer up to 30 days, if possible for best results. Shake the jargently every few days to mix.

3. After the infusion period, combine sugar and water in a saucepan. Heat until sugar is completely dissolved. Let cool to room temperature.

4. Strain lemon zest from alcohol or vodka and discard the zest. Mix lemon-infused vodka or alcolhol with the cooled sugar syrup. Stir well.

5. Pour limoncello into bottles, seal and let rest for at least 10-14 days before serving chilled.

Top Tips for perfection

• Use organic lemons as you’re using the zest and it’s crucial to avoid any chemicals or waxes. Organic lemons will give you the purest lemon flavour.

• Patience is key, as the longer you let lemon zest infuse in the alcohol, the more intense the flavour - up to 30 days if you can.

• Chill, don’t freeze for best sipping, as chilling maintains limoncello's special smoothness.