Limoncello is a popular Italian liqueur that can be easily made at home, provided you have the patience to wait. Traditionally, it is made using Amalfi lemons, but maybe you can use other lemons with thick and bumpy peels as well.
Once you try making it yourself, you’ll never want to go back to the tasteless bottled versions.

In my recipe, I use less alcohol than the original version for two reasons. Firstly, using less alcohol results in a creamier texture as the water component freezes. Secondly, more alcohol makes it less healthy, which is unnecessary.
It’s worth noting that the limoncello I made in the video used four times the amount of listed ingredients, resulting in over three gallons of limoncello.
The video has been recorded during the first phase.

Ingredients

• Amalfi lemons, untreated, 2.5 kg
• Pure alcohol at 96° 1 liter
• Sugar 1.2 kg
• Water 1.6 liters

Directions

FIRST PHASE

1. To make the limoncello wash the lemons under running water and rub the peel with a new sponge to eliminate any impurities.
2. Peel the lemons with a potato peeler, you will only need to take the yellow peel and not the white part that would be bitter.
3. Take an airtight glass container, pour the alcohol and lemon peels inside, close the jar, and let the peels macerate in the alcohol for 30 days in a dark place away from heat sources.

SECOND PHASE

1. After 30 days, recover the peels and prepare the syrup: in a pan pour the water and sugar, bring the syrup to a boil, once the boil is reached, turn off the heat and let it cool completely.
2. Pour the syrup into the container with the lemon peel. Shake the jar to mix the syrup, then let it sit for 40 days, always in the dark away from heat sources.
3. After the rest, take back the jar with the liquor, shake it, and then filter it through a strainer and collect the liquor inside a bottle.
4. The limoncello is ready to serve frozen.