Lemoncello Recipe
Submitted by Christine
This recipe is not my own but comes handed down from my mother in laws village in Italy, where the women folk pride themselves on offering the best lemoncello to their guests. (Frozenone area in southern Italy) Makes @ 2.5 litres in 8 days. Stores well for years if kept in the dark however mine never lasts long!!
Ingredients
12 unwaxed lemons
1 litre of purest alcohol (40% vodka will do)
1.5 litres of water
1 kg sugar.
Method
Finely peel the lemons, taking care not to include any pith, (this will make it sour). Then soak the lemon peel in the alcohol for 8 days.
Take the water and sugar and heat in a pan till the sugar dissolves, let it cool. Then pass the alcohol/ lemon mixture through a fine sieve and mix with the sugary water, bottle and then enjoy!!
Makes @2.5 litres.
I tend to bottle into small wine bottles as my friends always ask me for some to take home. This recipe is best stored in a dark place to ensure the colour of the liquid remains true.
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Comments on Lemoncello Recipe
Shirley Housley @ 5:39 pm
Do you only use the skin of the lemons in this recipe! ?
nik @ 7:55 pm
Great recipe!!! I use slightly less water (equal to vodka) and a bit less sugar. UNLESS you can get the VERY strong alcohol that is more authentic this is best recipe I have found…..thanks!!
AND (a tip!!) what do do with the juice of 12 lemons??? Put it (without pips) into an ice cube tray and freeze!!!!! Store frozen cubes in freezer bag….
Pop one into a drink of your choice……..Gin, Vermouth etc…..