Limoncello
From the week of November 13th, 2022
The theme of this week was lemons.
The day finally came where it was time to take the limoncello that I started back in September out of the cupboard and start the second part of the process. My family and I have a half-baked tradition to start limoncello at the end of the summer so it’ll be ready to enjoy by the holidays. My dad will take charge and tell us what we need to get, and then we all get together to peel the lemons.
This summer, we spent one Sunday making my family’s batch. Five of us gathered around the table, listening to Italian music on Spotify, and peeling tons of lemons.
Making limoncello is actually very easy. Once you peel all the lemons, you place them in the bottom of a large jar, and pour a liter of strong alcohol over them. We used a liter of Everclear, which is nasty stuff on its own. But the stronger the alcohol that goes in it, the more it will pull all the flavor from the lemons into the final product. Once the lemons and alcohol are combined, you screw the lid of the jar on, and place it somewhere cool and undisturbed for 1.5 to 2 months. In that time, the Everclear will become infused with the lemons.
I didn’t plan well enough to bring my own supplies the day we made my family’s batch of limoncello, so when I finally had my stuff together I was left to do all the peeling on my own. Two bags of lemons isn’t an easy feat for a girl with no forearm strength.
To make limoncello you’ll need:
2 bags of organic lemons (organic is important because the peels are going to be steeping for a long time)
1 liter of Everclear (but you can also use Vodka)
Water
A very sharp, or brand new, vegetable peeler (sharp is important because we need to just get the very outer layer of the lemon peel)
2 very large jars
3 months
Step 1:
Give your lemons a good wash in cool water to remove any dirt or impurities from the outer layer.
Peel the lemons very carefully, making sure to just get the outer layer of the peel, avoiding as much of the white pith as possible. The pith is bitter, and that will transfer into the alcohol. Ideally, you should be able to make out the pores on the inside of the peel.
Place all the peels in a large jar.
Cover with 1L of strong, pure alcohol.
Screw the lid on, and place in a cool, undisturbed place for 1.5 to 2 months.
Step 2: 1.5 to 2 months later
Strain the lemon peels out of the alcohol and toss or compost them.
Mix 1L of water with 2 cups of sugar to make simple syrup. In most recipes it calls for combining the sugar water on the stove, but I wanted to maintain the water content, so I just give it a good stir until the sugar is dissolved. Note: I learned that I add more water than most other recipes use. My dad uses less water with his, (I think 3 cups to one liter), but it's way too strong for me.
Once the sugar is dissolved, combine it with the alcohol. You may need to do this in a bigger container than the jar that the alcohol is in. You could use a large stock pot and pour both the water and the alcohol into the pot, and stir super well to combine before distributing the limoncello into 2 jars.
Screw the lids back on and store in the freezer for up to 1.5 more months.
Step 3:
Limoncello should be extremely cold when served, so if you don’t store it in the freezer (the alcohol will prevent it from actually freezing), make sure you put it in the freezer for at least a few hours before it’s going to be served.
Starting Limoncello in early September means it’ll be ready just in time for the Holidays. I bottled up my first batch in .25L Weck bottles, and am planning to give mine out throughout the holiday season! (Friends and family, if you see this before you get yours, no you didn’t.)
Ways to enjoy Limoncello*
Sipped from a little shot glass
In a cocktail
With ice cream
Baked into an olive oil cake
*Always keep limoncello in the freezer until ready to serve! ❄️
