Recipe courtesy of David Rocco
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Limoncello Di Villa Maria
Total:
20 min
Prep:
20 min
Yield:
Approximately 1.75 liters or about 2 quarts
Level:
Easy
Total:
20 min
Prep:
20 min
Yield:
Approximately 1.75 liters or about 2 quarts
Level:
Easy

Ingredients

  • 7 ripe lemons, thoroughly washed and dried
  • 4 1/4 cups 95 percent grain alcohol or vodka
  • 4 1/4 cups water
  • 1 pound sugar

Directions

Shave off the yellow part of the lemon rinds using a potato peeler. Put the lemon rinds in a sterilized* large glass bottle and add the alcohol. Cover the bottle with plastic wrap to prevent the alcohol from evaporating, and let stand for 12 days at room temperature. Boil the water. Remove from heat and add the sugar. Stir until all the sugar has dissolved, and let cool. Drain the 12-day old alcohol and discard the lemon rinds. Add the alcohol to the sugared water. Set aside for an additional 10 days in a sterilized sealed glass bottle. After 10 days, the limoncello is ready. It is best served chilled as a digestive after a meal.

Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find Information information on canning can be found at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.

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