Homemade Limoncello Recipe
Homemade Limoncello makes great gifts.
Servings 50 ounces
- 8 lemons Meyer or Eureka, washed and dried
- One 4-inch rosemary sprig washed and dried
- 1500 millimeters 100-proof alcohol 2 750 ml. each, EverClear or Vodka
- 4 1/2 cups sugar
Peel lemons with a sharp vegetable peeler, taking only the zest (top layer) and avoiding any white pith. Put rosemary in a one gallon glass or ceramic container with a tight seal. Add zest to jar.
Pour 750 ml. vodka over rosemary and zest; seal container. Let sit undisturbed in a cool, dark place for 40 days.
In a saucepan, bring 5 cups water to a boil and add sugar. Cook, stirring, until sugar has dissolved. Let sugar syrup cool to room temperature, about 1 hour.
Pour syrup and remaining 750 ml. vodka over lemon-vodka mixture, stir, and seal container. Let sit in a cool, dark place for another 40 days.
Pour limoncello through cheesecloth into a large spouted pitcher and divide among gift bottles.
Calories: 82kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 24mg | Fiber: 1g | Sugar: 18g | Vitamin A: 4IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 1mg