Limoncello recipe

Recipe submission from the Rest Less community – submit your entry here.

Originally produced on the Amalfi coast with the coveted Amalfi lemons, this traditional liqueur has become widely popular not just in Italy, but all over the world.

Traditionally served as a digestivo (meaning after dinner), a nip of limoncello is a crisp, cool, and refreshing way to top-off your mealtime. And with this recipe, you can make your own at home!

Makes: one bottle

Ingredients

  • 10 organic lemons washed and dried
  • 1 750ml bottle Vodka – the higher the proof % the better
  • 200g castor sugar

For cloudier lemonade, add:

  • 200g icing sugar

Method

1. Using a knife, or peeler, remove the peel from the lemons with as little of the pith as possible.

2. Place the lemon peel in a large jar or bowl, along with the vodka. Seal/cover and leave for as little as four days or up to one month to infuse – the longer you leave it, the stronger the lemon flavour will be.

3. Place the sugar in a pan along with a small amount of water. Bring to the boil until the sugar is dissolved.

4. Decant the vodka through a filter to remove the lemon peel. Add the sugar syrup and mix until incorporated. Store in a sterilised bottle until needed.

Or for cloudier limoncello…

This method will give you a cloudier, more sherbet style Lemoncello.

1. Place the lemon peel, icing sugar, and vodka in a sterilised jar –
leave for as little as four days or up to one month to infuse – the longer you use it the stronger the lemon flavour will be.

2. Use a sieve to filter the vodka and remove the lemon peel. Store in the required sterilised bottle until needed.

Storage and serving

Once made the limoncello can be kept chilled for up to one month, or frozen for up to 12 months. Serve chilled.

Do you enjoy getting creative in the kitchen? We are proud to have a hugely talented community on Rest Less, which is why we’re so excited to open up a section of the site dedicated to showcasing delicious food and drink recipes from our members. If you have a recipe that you’d like to share with the Rest Less community – you can do so here.

Comments

Loading comments...

    Discussions are closed on this post.

    Leave a reply

    Thanks, your comment has been saved.

    Sorry, there was a problem saving your comment. Please refresh and try again.

    Get the latest ideas, advice and inspiration

    No spam. Just useful and interesting stuff, straight to your inbox. Covering jobs, finance, learning, volunteering, lifestyle and more.

    By providing us your email address you agree to receive emails and communications from us and acknowledge that your personal data will be used in accordance with our Privacy Policy and Terms and Conditions. You can unsubscribe at any time by following the link in our emails.

    Enjoying Rest Less? Help us reach more people like you

    Leave us a rating Want to tell us something?