Limoncello

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Makes 70 ounces


Ingredients

  •     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


Instructions


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.

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