I’ve had an excess of lemons around the kitchen lately, and I’ve been wanting to make my own since Giada showed her recipe all those years ago on Everyday Italian. I followed the recipe exactly, and it came out wonderfully.
Lemonchello is used in drinks, and in baking. You can add it to lemon cupcakes, or in frosting for a nice angel food cake. It makes a great martini, as well. The recipe is completely worth it to make at home, especially since store-bought Lemonchello is around $20, for 750 mL.
- 10 lemons
- 1 (750-ml) bottle vodka
- 3 1/2 cups water
- 2 1/2 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use).
Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher.
Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
It’s so delicious, and if you’re worried about the lemons you have left over from the first nights’ peeling, just strain into a jar and use as fresh lemon juice in any recipe. About 2 tbsp equals 1 lemon.