Limoncello
Italian limoncello recipe.
Source and licence
"Limoncello" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Limoncello, revision 4509954), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Limoncello&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4509954
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Italy. Associated with Italy by curated dish list: limoncello (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 15 lemons
- 4 cups superfine sugar
- 2 fifths (1.5 litres total) 100 proof vodka
- 5 cups water
Method
- Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.
- In a 1-gallon glass jar, combine half the vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place.
- In a large saucepan, combine the sugar and water and cook until thickened (about 5–7 minutes). Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10–40 days.
- After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve.