I just made my first batch of this traditional Italian liqueur and it is just fabulous for sipping with coffee--and its easy to make. This easily beats the best commercial limoncello Ive tried. The recipe made 1200 ml.
500 ml of Polish Rectified Spirit (95% ethyl alcohol--from Dan Murphy)
6 of the best, freshest lemons you can locate (I added one lime cause I like limes!)
500 ml of water
400 grams of sugar
Grate only the most outside yellow rind from the lemon. (I used one of those microplane graters. The finer the peel the quicker the extraction! The smallest amount of white pith from beneath the yellow rind will turn the drink bitter.)
Add the peel to the alcohol, and put in a sealed glass bottle in a dark place.
Agitate daily for 4 days and watch the alcohol turn yellow.
Add the sugar to the water and bring slowly to a simmer, stirring to ensure the sugar is dissolved *before* the mixture boils.
Put on a lid, and simmer gently for 5 minutes or so.
Cool.
Strain the alcohol mix through muslin or nylon curtain scrim and squeeze out all the alcohol from the rind. Discard the rind, which is now pale.
Mix the alcohol into the cooled sugar syrup. The mixture turns a bright beautiful cloudy yellow.
Bottle.
Keep a bottle in the freezer and serve into frozen small glasses!
Warning--this stuff is sweet, delicious, and 40% alcohol potent!
Greg
(hic :-[)
500 ml of Polish Rectified Spirit (95% ethyl alcohol--from Dan Murphy)
6 of the best, freshest lemons you can locate (I added one lime cause I like limes!)
500 ml of water
400 grams of sugar
Grate only the most outside yellow rind from the lemon. (I used one of those microplane graters. The finer the peel the quicker the extraction! The smallest amount of white pith from beneath the yellow rind will turn the drink bitter.)
Add the peel to the alcohol, and put in a sealed glass bottle in a dark place.
Agitate daily for 4 days and watch the alcohol turn yellow.
Add the sugar to the water and bring slowly to a simmer, stirring to ensure the sugar is dissolved *before* the mixture boils.
Put on a lid, and simmer gently for 5 minutes or so.
Cool.
Strain the alcohol mix through muslin or nylon curtain scrim and squeeze out all the alcohol from the rind. Discard the rind, which is now pale.
Mix the alcohol into the cooled sugar syrup. The mixture turns a bright beautiful cloudy yellow.
Bottle.
Keep a bottle in the freezer and serve into frozen small glasses!
Warning--this stuff is sweet, delicious, and 40% alcohol potent!
Greg
(hic :-[)




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