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Submitted by administrator on Mon, 06/06/2011 - 18:17
Makes 70 ounces
- 2 pounds lemons
- 18 ounces (540 mL) of grain alcohol (190 proof)
- 17 ounces (510 mL) vodka (80 proof)
- 2 pounds sugar
- 36 ounces (1080 mL) water
Step 1: Thinly peel all the skins off of the lemons. Only the yellow part should be peeled.
Step 2: Add the lemon peels to the alcohol, and keep for 14 to 21 days in a cool place.
Step 3: Once the alcohol has been infused with the lemon peels, remove the peels from the alcohol.
Step 4: In a separate bowl or glass container, mix the sugar and water together and heat to dissolve sugar. Heat to 160 degrees. Do not boil. The syrup should be clear.
Step 5: Add the infused alcohol to the cool sugar and water mixture. This will turn a beautiful bright yellow color. Keep the limoncello in the freezer. Serve it with any dessert or special occasion.