Recipe from Ron Carducci. Ron says, "I have
relatives in Italy and they make limoncello the same way it is made all through Italy. Additionally, almost
without exception, every limoncello I order as an after dinner digestive in
ristoranti all over Italy, is made and tastes pretty much the same (I speak
Italian and I ask the chefs how it is made and they almost always give me a
recipe that varies only slightly from the one I am including below). It is made with 95% pure grain alcohol, lemons, and simple
syrup. That is it! The same is true for arancello. One bonus feature& of the
legit Italian recipe is that it only takes one week to make.
Folks from the Amalfi coast that I have spoken
with (that's where it originated) tell me that legit limoncello, when you
sip it straight, ice cold and without ice (Italians never put ice in their
limoncello), should be very lemony, and smooth but have a "jolt" in the
middle of it; i.e., a spreading warmth with a friendly kick. Recipes made
with vodka, not Everclear Alcohol, are smooth but do not have the jolt.
Plus, the vodka taste is alien to the Italian limoncello taste. Try this
recipe - you'll be pleasantly surprised."
Authentic Italian Limoncello
Beverage and Cocktail
Yields: 2 1/2 liters
Prep time: 20 min
Total time: 8 days
1 liter (1000 ml) Everclear alcohol
10 medium to large
1 1/2 liters water (6 1/3 cups)
3 pounds granulated
sugar (6 1/2 cups)
* Choose thick-skinned lemons because they are easier to zest. The lemons must be yellow and not tinted
Wash the lemons with a vegetable brush and hot
water to remove any reside of pesticides or wax; pat the lemons 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 eight day, strain the the peels from
alcohol; discard peels.
In a large saucepan, make a simple syrup by combining
the water and sugar; let it simmer "fast" for 15 minutes. Let simple syrup
cool to room temperature. Add to alcohol.
You are now finished and can drink it right
NOTE: This same recipe works for
arancello also. Use 10 large oranges.
Makes about 2 1/2 liters.