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Make sure that the lemons are scrubbed to remove any waxy residue from
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pesticides. If you are able to get organic ones , this would be the best option.
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Zest your lemons, making sure to use only the yellow outer skin. If you go too
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deep and take the pith it will cloud your limoncello and it will be bitter.
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Pour the 2 bottles of vodka into a airtight container and add the zest. Seal the
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jar and place in a dark cupboard
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Allow this to sit for a minimum of 10 days. I like to leave mine for at least one
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month,but preferably three. During this time all the essential oils from the lemon are released.
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Combine the sugar and water in a large pan and gently boil for about 5 minutes. Let the syrup cool completely before adding it to the limoncello mixture.
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Seal the jar again.
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Allow this to stand for another 10 days to a month. After this period the limoncello can be strained and you can discard the zest.
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The clear liquid can then be bottled.
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I keep mine in the freezer so that it is ready to serve chilled at any time.