This version of Italian Limoncello was shared with me by Fulvia Guyger of Prineville, OR. Fulvia is originally
from Italy and runs a wonderful bed and breakfast called the
Bellavista Bed & Breakfast near Prineville.
Bellavista Bed & Breakfast
Ben and Fulvia Guyger
5070 S.E. Paulina Highway
Prineville, OR 97754
Check out more delicious Limoncello recipes:
Italian Limoncello 1
Italian Limoncello 2
Authentic Italian Limoncello
Beverage and Cocktail
Yields: 3 to 4 (750 ml) bottles
Prep time: 20 min
Cook time: 15 min
Total time: 4 days
7 to 8 cups water
8 to 9 medium to large
4 cups granulated
1 liter (1000 ml) clear spring grain alcohol (190 proof)
Bring the water to a boil; set aside and let cool before using.
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or
wax; pat the lemons dry. Using a vegetable peeler, take all the lemon rind/zest off of the lemons. NOTE: Use only the outer part of the rind.
The pith, the white part underneath the rind, is too bitter and would spoil your limoncello.
Learn how to zest a lemon.
Place the rind/zest peelings in a large
glass or ceramic container that is large enough to hold all the ingredients. Add
the cooled water, sugar, and alcohol; stir to combine. Cover the container and
set aside for 4 days (stirring occasionally, 1 to 2 times daily, for 3 days).
On the 4th day, taste the limoncello. If
you think the taste is too strong, you can add additional water.
NOTE: First boil the water and then let it cool. Then add the cooled water to the limoncello.
You are now ready to bottle. To bottle the limoncello,
use sterilized bottles only. Strain the rind/zest from alcohol by placing some cheesecloth on a funnel to make sure that no
rind/zest gets into the limoncello. Discard the lemon rind/zest.
Store your bottles of Limoncello in
the refrigerator or freezer until ready to serve.
Makes enough for approximately 3 to 4 (750 ml) bottles.