Recipe for Limoncello, Italian lemon liqueur

One of my Christmas presents to Steve, my husband, was a work in progress, Limoncello. When Steve goes to Italy on a 'Jolly' (this term is particularly apt as the pub they meet at is called the Jolly Sailor, and their cycling group is called the Jolly Wheelers) he likes to bring back a bottle of Limoncello.

It doesn't take a lot of effort to make, but it takes a bit of patience and time. On the 24 November 2009 I started to make this lemon liqueur. I have only used a 1/2 bottle of vodka, just incase it turns out rubbish!

LIMONCELLO RECIPE 

1. 1/2 bottle (35cl) of Vodka 
2. 7 lemons, washed (use warm water and scrub if they are waxed) and dried. 
3. 2 cups (400g) sugar 
4. 2 cups (400ml) water 

Remove the peel from the lemons with a sharp peeler/knife, carefully avoiding the bitter white pith. Please note that if ANY white pith remains on the back of a strip of peel, scrape it off. If you get any of the white part in the batch, the limoncello will be bitter and spoilt.

Put the lemon peel in a glass jar and add the vodka. Seal tightly.

Leave the lemons to steep in the jar in a cool, dark place, for 2-3 months.

I now have to wait another month before I attempt the next step.

The Syrup

Put the water and sugar in a saucepan, stir and slowly heat until it turns clear and all the sugar is dissolved completely. Let the syrup cool.

Put the cooled syrup in the jar with the lemons

Put the jar back in the cool, dark place for at least two weeks.

Bottling

Strain out the lemon peels through a coffee filter or cheesecloth and pour the limoncello into another container.

Put the liqueur in a clean bottle, seal tightly and leave for at least 1 week before using.

I'll let you know how it turns out, good or bad!