Today is my Mom’s birthday – Happy birthday Mom! ?To celebrate, I made her homemade limoncello – here’s how I did it.
My mom LOVES limoncello, and is planning a trip to Italy with my Dad in the fall, so I decided I would try my hand at liquor making and give her a (hopefully) super tasty treat for her birthday.? Turns out making limoncello is pretty darn easy (it has only 4 ingredients), but does require some serious patience. Don’t start this project 3 days before the gift-giving event (or 3 weeks…more like 3 months would be good – think xmas gifts).
Ok, here’s the scoop on what you’ll need:
- 1 bottle of grain alcohol (everclear or vodka)?- the stronger the better
- a bunch of the prettiest lemons you can find (I used 8 )
- 3 cups water
- 2.5 cups sugar
Wash the lemons really well – scrub all the wax off with a scrubbie brush.? Then peel them all with a veggie peeler, making sure not to get any of the white part under the rind (it will make it bitter).
Dump the peels into a big glass jar and pour in the alcohol.? Set in a dark place and forget about it for at least 45 days (I let mine sit about 70 days – I kinda did forgot about it)
On day 45 (or any day after that if you let it sit longer), make a simple syrup with the sugar and water.? Let cool completely, then add to the lemon mixture.? cap it again and put back in that same dark place for another 2 – 4 weeks.
I only waited about 2 weeks, and I tasted it after one week to see how it was coming along. ?It mellowed a lot by week 2, so I decided to strain and bottle it. ?I used a tea strainer on the top of a pitcher to get all of the lemon rind out. ?My strainer has a really fine mesh, so I only strained it once, but I’ve read others strain it several times. ?Once was good for me.
Here’s how the final product came out. ?I got these bottles at World Market and made the tags to go around the necks. ?I also put a recipe on the back of each tag.
I gave these to my mom last week since I saw her then, and we enjoyed the limoncello together, first straight up, and then as a bellini mixed with some champagne. ?It turned out very tasty, and I already have my second batch infusing.