7-day Limoncello Recipe
In order to have your Limoncello recipe ready for you faster, you’ll need to infuse the vodka with the lemon rinds at the beginning. Be careful not to leave it too long as it can make your Limoncello bitter.
How to Make Limoncello in a Week
- Wash your lemons really well using a soft brush or cloth. The Limoncello extracts it’s flavors from the skins so you want your lemons to be clean.
- Using a zester or vegetable peeler, take the rind off all the lemons.
- Keep the lemons aside and juice them later so you can enjoy a lemon drop martini after all your hard work 🙂
- Try to cut off only the yellow and green parts of the skin and leave the white stuff behind. It has a very strong bitter taste.
- Add 1 litre of vodka or grappa and stir around with the lemon rinds, gently pushing down of the rinds with the back of the spoon to extract the juices. You may put a little sugar in now (a tablespoon or two) but the rest of the sugar will added after the 7 days.
- Now secure the lid on your container or your Limoncello bottles and let it sit in a dry place at room temperature for 24 hours.
- Come back the next day and stir it well.
- Now refrigerate for 6 more days, giving the container a stir once a day.
- Once you’re ready, strain it well into the bottle you would like to store it in. To strain the liquid, use a fine sieve or coffee filter.
- Dispose of the leftover lemon peels or use for garnishes on your fresh, homemade Limoncello or any other cocktails!
- Now serve cold in your Limoncello glasses and cheers everyone “Salute!”
*Note: When using this limoncello recipe or learning how to make Limoncello with any recipe really; it’s good to try a few variations to find the one you like best. If you plan on enjoying your Limoncello right away, store it in the freezer. If you made extra bottles, keep in a cool, dry, dark place.
