Our limoncello is finally complete! I waited the maximum suggested time for both infusion processes. Following the soaking of the lemon zest (only the yellow part). You then add sugar and let it rest yet again. I’m thinking it was well worth the 2 month wait. Particularly since it is toasty warm again and our pool is ready for use. This will be a nice Sunday afternoon treat.
- 1 cup sugar
- 1 cup water
- bottle for storage
- On the stove, heat water and sugar in a sauce pan. Bring to a boil and let boil for 5-7 minutes. Remove pan from heat and allow to cool. This is a simple syrup.
- Dampen the cheesecloth. Spread a double layer of cheesecloth over your bowl (It helps to have an extra set of hands for this part). Carefully pour the infused vodka and lemon zest through the cheese cloth into the bowl. Be sure to squeeze every last drop of liquid out of the cheesecloth as possible.
- Pour the simple syrup into the vodka. For a clear limoncello, wait for the syrup to cool completely; for a cloudy syrup, pour in the syrup while it is still warm.
- Using your funnel, transfer the limoncello into your storage bottle. Seal the bottle and let age in that same cool dark corner for at least a week but up to a month. The longer you let it age, the smoother the taste. Refrigerate or freeze after ageing.
- Convince fiance to design a label!
For both processes, I let mine sit for nearly a month. It is wonderful. It is also very strong and sweet. I have found I can’t drink more than a shot or so of it at a time. It should last me for much of the summer.
I have seen other flavor options around. I may give them a go next!