Home-made Limoncello

Introduction: Home-made Limoncello

About: I am Sophie & have a foodblog: Sophie's Foodie Files! I cook mostly tasty healthy & colorful dishes with Sophie's twist! I also cook a lot of vegan dishes! I also bake & eat sometimes gluten-fre…

Recently, I made my first home-made limoncello.

I love Limoncello. Limoncello is easy to make.

Recipe: For 1 vodka bottle & 1/2 pot of limoncello= 750 ml + 350 ml= 1100 ml!!!

5 organic lemons, skin not treated with chemicals. I buy mine in my Bio food health shop.

400 gr of fine white castor sugar

500 ml of water

500 ml of unflavored alcohol. I chose gluten-free Vodka von Smirnoff.

Step 1:

1. Peel the lemons with a vegetable peeler. You only want the yellow skin, no pits & no white bits. Cut them into little bits & place them into a large & wide cleaned pot.

Step 2:

2. After all this is done, add the 500 ml of vodka to the pot. Seal the pot well with a fitting lid. Shake the pot up & down for a while so that everything is well combined.

Step 3:

3. Place the filled pot in a dark & cool place, not the fridge for about 1 week. Occasionally, shake the pot up & down so that everything will soak well. After a week, you will see that the vodka will be flavoured with the lemon peels & will be yellow in colour.

Step 4:

Now, you take a large strainer & put a fitting bowl under it. You pour the liquid carefully trough the strainer & push the liquid out of the lemon peels, that stay behind. With the help of a spoon you push as many liquid out of the lemon peels as you can. Now, you can make your syrup. Place the 400 gr of sugar in a cooking pot & add the 500 ml of water. Stir often. Bring to the boil. Let it boil for about 5 minutes until you can see trough your syrup. Take it off the stove & let it cool.

Step 5:

Now, add the cooled syrup to the vodka infused lemon peels & pour the limoncello in cleaned bottles or into clean pots. Place them into a dark place, hidden from direct sunlight for another 2 to 3 weeks. Shake the bottles from time to time up & down.

After 3 weeks, your limoncello will be ready!!!!

Store : in the freezer or in the fridge. You have to drink it cold & then it is nice & lovely!

You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2009/10/01/home-made-limoncello-a-recipe-using-it-marinated-limoncello-chicken-with-rice-limoncello-courgettes/

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