The trick to making good limoncello is patience. The longer you can stand to wait with the lemons infusing in the liquor, the better it will taste. Many Californians prefer to make their limoncello with Meyer lemons, because of their fragrance and sweet flavor, although traditionally it is made with Lisbon lemons in Europe.
2 750 ml bottles vodka, or other inexpensive, clear liquor (grappa is traditional)
20-30 fresh picked lemons
2-3 cups water
2-3 cups sugar
Step 1: Find Lemons
In this instructable, we're showing the process with Meyer lemons, but you should try Eurekas, Lisbons and even other fragrant-skinned fruit and see how the flavor changes!
Step 2: Seperate Pith From Peel
Step 3: Combine Peels With Booze
Step 4: Patiently Wait 3 Months (or More!)
Using a sieve, filter out the lemon bits (squeezing them to get all the flavor out of them).
Make and Add Simple Syrup
Mix equal parts water and turbinado sugar in a saucepan and heat until the sugar melts and becomes liquid (use more sugar if you want it really sweet). Add it to the jar of booze and lemons to taste and wait a week to a month. The more you add, the less "boozy" your limoncello will be.
Decant the limoncello into bottles. Most people say "wait another week", but go ahead and taste it now, it's good, eh?
Chill the limoncello in the freezer to serve extremely cold.