My Favorite Limoncello Recipe

I'm sure that  you will enjoy sampling the local limoncello while you're in Italy!  After first being introduced to limoncello in Italy, an Italian neighbor gave me his special recipe.  Since that time, I've made quite a few "batches"!

A bottle of limoncello from the batch that I made is pictured right rear.  The bottle in the front is one that I purchased at an olive and lemon farm on the Amalfi Coast.

Salvatore’s Limoncello

One bottle Everclear (or you can use unflavored vodka)

8 lemons

2 pounds sugar and one quart water – to make simple syrup.

Wash the lemons and pat dry.  Using a potato peeler, take all the lemon rinds off of the lemons so there is no white pith on the peel.  Place the rind peelings in a large container with the Everclear alcohol.  Cover the container and let it sit for seven days.

On the eighth day, strain the peels from the alcohol; discard peels.

In a large saucepan, make a simple syrup by combining the water and sugar; let it simmer for 15 minutes. Let simple syrup cool to room temperature.  Add to alcohol.  Pour into bottles.  Makes enough to share with friends!

Chill (in refrigerator or freezer).

You are now finished!  Enjoy!