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    Lemoncello (Italian Lemon Liqueur)


    Source of Recipe


    Bette Joyce Faulkner Fleming

    Recipe Introduction


    "This liqueur recipe was given to us on an Italian research group. Anything Italian was passed on - from stories, recipes, births and deaths - as long as it had an Italian connection. " Marieta Peverelli


    List of Ingredients




    • 15 organic lemons – washed and peeled with a potato peeler
    • 2 x 750 ml Vodka (100% proof)
    • 5 cups water
    • 4 cups sugar

    Recipe



    Wash the lemons well. Peel lemons with potato peeler (only the yellow/green peel). Place peels in a large glass jar and cover with one bottle of vodka. Leave in a cool place for 21 - 40 days.

    Make syrup by mixing sugar and water over a medium heat. Keep stirring until sugar is melted, then cook syrup for 5 minutes. Cool down.
    Strain lemon peel and add the liquid to the syrup together with second bottle of vodka. Mix well and bottle.

    Leave again for 40 days.
    If the vodka is of a good quality, you can freeze the Lemoncello.

    Serve over crushed ice.
 

 

 

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