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Limoncello Di Villa Maria

Photo: Limoncello Di Villa Maria

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
 
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
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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.

*Sterilizing Jars:

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, 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.

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5

Newest Ratings and Reviews

Read all 2 reviews

  • on January 25, 2012

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    This is the third year I've used this recipe and without a doubt, it's the best!

    people found this review Helpful.
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  • on June 09, 2011

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    This recipe is both delicious and fun to make! I'm going to keep a bottle of limoncello going all year round, so that I always have some on hand for myself and to give away to family and friends. It really is fabulous! FYI: I used a fifth of grain alcohol (Everclear for this recipe, which is pretty pricy, but it wasn't enough to make the 4 1/2 Cups needed--the fifth was only about 3 1/4 cups. I used vodka (which is much cheaper to cover the rest of the alcohol content, and everything turned out fine. Thanks, David! I am really enjoying your show!

    people found this review Helpful.
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