I have been experimenting with infusions lately and thought I would try Limoncello. My first batch was terrible! Terribly sour! I had to throw it out because I didn’t do my homework and thought I could just put cut-up lemons, sugar and vodka together the way you can with Vanilla Pear Liqueur and Crabapple liqueur. Well, you have to remove the peel from the lemon and do not let any of that nasty white pith (I feel like I’m swearing) near your infusion. Also, you do not put sugar in at this time, you add it later in simple syrup form. – Steph McVox
Source: Martha Stewart
10 lemons, washed
1 750 ml or 26 oz bottle vodka
3 cups sugar
3 cups boiling-hot water
- Peel strips of zest from lemons using a zester. Add zest and vodka to a glass airtight container; let stand at room temperature at least 2 days (or up to 1 week).
- Stir together sugar and the hot water until sugar is dissolved; let cool. Stir sugar mixture into vodka mixture; refrigerate in an airtight container 1 day.
- Before serving, pour through a large sieve into a decanter or serving vessel; discard zest. Limoncello can be stored in the freezer in an airtight container up to 3 months.