Best 4 Italian Limoncello Recipes

ITALIAN LIMONCELLO

Steps:

• Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days.
• Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.
• While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest.
• Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage; refer to an alcohol content calculator.
• Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired.
• Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.

TRADITIONAL ITALIAN LIMONCELLO

Steps:

• Zest lemons, making sure to get the outermost part of the skin and avoid the white pith.
• Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days.
• Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes.
• Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well.
• Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

ITALIAN LIMONCELLO COCKTAIL

Steps:

• In a pint glass, add a few ice cubes, lemon pieces, basil, grappa and limoncello and muddle. Add in simple syrup, stir and strain into large ice filled glass. Top with club soda and garnish with fresh basil.

ITALIAN LIMONCELLO OR ITALIAN ARANCELO

Steps:

• 1. Pour the bottle of Everclear and the bottle of vodka into a gallon jar.
• 2. Try to use organic lemons or oranges or make sure lemons or oranges are cleaned to remove any chemicals, pesticides, dirt, and wax. Dry the lemons. Using a potato peeler, peel off just the yellow/orange part of the skin without any of the pith.
• 3. Put the lemon/orange peels in jar and stir gently.
• 4. Cover tightly and put away in a cool (not cold) dark place for the alcohol to extract oils from the peels.
• 5. Gently stir lemon/orange peels once a week for four weeks.
• 6. At the end of the fourth week, scoop out the lemon/orange peels and discard. Using coffee filters, filter remaining liquid two times before proceeding.
• 7. Make a simple syrup by dissolving sugar in water. Bring to a boil. Boil for 5 minutes. Set aside to cool.
• 8. Add cooled simple syrup to filtered lemon/orange infusion. Return jar to cool dark place for 40 more days.
• 9. Filter resultant liqueur two more times, using coffee filters. Pour into bottles, label, and enjoy. The longer the limoncello/arancello ages, the better the flavor will be.