Limoncello

by Dick Catalfo

Keep cool this summer by making a delicious frozen liqueur. This recipe for lemon liqueur was given to me by Paul Carletta. It’s a traditional Italian drink also known as Lemoncello.

12-15 lemons
4 cups grain alcohol (e.g., Everclear*)
1 lb. sugar
6 cups water

Wash lemons in baking soda. Peel lemons very carefully so as to remove the yellow skin only. Try not to get any white pith!

Put the yellow skins in a glass or stainless steel container. Pour the grain alcohol over the skins, cover and keep in a dark place for 10 to 20 days (I keep them 20 days).

Boil water with sugar and let cool.

Strain the lemon skins from the liqueur. Stir water/sugar mixture into the liqueur. Bottle (screw tops are easier to reseal) and keep in freezer.

The limoncello won’t freeze solid, so pour and serve it right from the freezer. Enjoy!   

Makes about 3 ½ 750ml bottles.

* Grain alcohol cannot be sold in some states. If you don’t have a source for it, substitute 8 cups of 80 or 100 proof vodka and reduce the water to 2 cups. You also will need to increase the number of days before straining because the vodka will not extract the fruit's flavor as quickly.