Limoncello, a delicious, easy to make Homemade Italian liqueur. Served over ice or straight up. The perfect summertime on the patio or after dinner liqueur.
Limoncello
Limoncello
Toronto skyline
Summertime is finally upon us as I hear every Canadian yell in my ear, after that horrible winter they had, the ice storm, the never-ending snow, and “how many trees did you lose?” or “how long were you without electricity?”
Fortunately I cannot share their memories which kind of makes me feel left out, but glad I didn’t have to experience the “great cold.”
Yesterday I spent most of the morning walking around the city and by 12:00 p.m. I was starving! We went to grab a bite to eat at this eclectic/taco kind of place because I was craving a taco so badly.
But in the end I didn’t even get one because I had my first quesadilla instead! I didn’t find it that great, and looking back, I am regretting not getting that taco after all.. but, there’s always tomorrow right?
Homemade Limoncello
While I was in that restaurant I also noticed the drink menu and I saw that they were featuring sangria as one of their specials and that’s when it hit me!
Sangria is a great summer drink, but I would probably say that the best refreshing summer drink is limoncello. Lemons+vodka= PERFECTION (at least in my opinion) So try this recipe and let me know what you think! Viva l’estate!
More Liqueurs you may enjoy!
Homemade Strawberry Liqueur Two Ways
Homemade Creamy Nutella Liqueur
Homemade Limoncello
Ingredients
- 4 lemons (remove the peel no white if possible, I used a potato peeler and it worked really well)
- 2 cups vodka
- 2 cups water
- 1-1 1/2 cups sugar
Instructions
- In a large jar (that closes tightly) add the peel (no white if possible) and vodka, close the jar tightly and let sit 12 days. Swirl the ingredients once a day.
- After the 12 days, boil the water and sugar until sugar dissolves about 5 minutes, let cool. Meanwhile strain through a sieve the alcohol and lemon mixture, then add the strained mixture with the cooled sugar and water syrup, mix. Let sit for a day or two at room temperature. Refrigerate for at least 5 hours before consuming. Serve straight up or over ice. Lasts up to a month. Enjoy!
Nutrition
Updated from July 4, 2014.
Jessica says
What size jar did you make this in? Also does the jar have to be glass or can it be made of plastic?
Rosemary says
Hi Jessica, well glass is always better when making liqueurs, even use a big screw top glass jar that can hold 5 cups.
voncile says
I’ve had my home made lemoncello in the freezer for over 1 year. Is it still good?
Rosemary says
Hi Voncile, apparently it can last up to 2 years in the freezer. So enjoy. 🙂
Dick Servati says
What size glass for serving?
Rosemary says
Hi Dick, depends if you are drinking it straight up then a liqueur glass or if drinking over ice then I would use a small to medium glass that can hold 2-3 cubes of ice. Hope that helps.