Limoncello always gives me visions of my visit to Italy – the Tuscan coast. I was fighting my inner demons trying to decide what to drink – a classic glass of Tuscan Red Wine, according to me the best in the world, or a super cool Tuscan Limoncello.

Every little and big family make their own Limoncello. Each has a family secret, and hidden in the sheds they concoct their heirloom recipes. At least I visualise it that way! The Daddy’s and Mommies, hunkered down at their huge tables, with the spring season – well! – springing outside, peeling away industriously at lemons, and emptying jugs of vodka over the peels. Another lot, juicing the lemons, to make the lemon and sugar syrup. And the Grand Pappy and GrandMommy sitting and shouting instructions, and tasting the Limoncello till their offsprings have got it right!

What a sight!!

The recipe I have used is partly from the internet. But the big part, played by the sugar and lemon juice is from the family diaries of my great friends – The Bathija’s.

The entire team efforts made such a deadly Limoncello, that our man Rajesh (as seen above) finished my bottle! :O

There is no recipe to follow. Only instructions.

The problem with this recipe is that one cannot make out beforehand, the quantities of vodka needed. It all depends on how much lemon peel and what quantity of lemon juice the batch of lemons throw up. I started with 2 Cups of vodka, but ended up using the entire 750 ml bottle, much to the dismay of my husband 😛

So for the sake of your sanity, have a full bottle of vodka ready. Good food requires good alcohol. Trust me it makes a difference. You don’t have to use your best drinking vodka, but do settle for a good quality bottle.

Limoncello

Print Recipe

Sour, Tangy, Sweet and Definitely Potent. Takes a few days to make, but when its poured into a glass of ice and sipped, every second of the preparation makes it worth it.

• CourseDrinks
• CuisineItalian

Servings

500 ml approximately

Servings 500 ml approximately

Limoncello Print Recipe Sour, Tangy, Sweet and Definitely Potent. Takes a few days to make, but when its poured into a glass of ice and sipped, every second of the preparation makes it worth it. CourseDrinks CuisineItalian Servings 500 ml approximately Servings 500 ml approximately

Ingredients

For Limoncello

• 6 pieces lemons They can be any type. All they have to be is fragrant and juicy.
• 750 ml 1 bottle vodka Final usage depends on the size and batch of lemons.
• lemon juice Squeeze all the lemons for their jucie.
• sugar Double the quantity of the juice.

For the sugar syrup and lemon peels

• lemon peeler
• lemon juicer
• bottle to store the lemon peels
• measuring cup set
• 2 litre pan preferable steel.
• big netted cover for the vessel muslin cloth is too tightly woven together. Use something which allows more air and sunlight to go through. Like a flat wire mesh plate /lid.

Servings: ml approximately

Instructions

Prepping the lemons.

1. Wash lemons well with running water.
2. Peel the lemons, taking care to avoid as much of the pith (inner whites) as possible.
3. Shove all them peels into the bottle, and fill it with Vodka till all the peels are generously submerged in the vodka. Refrigerate.
4. Turn and shake the bottle at least once a day. It needs to be referigerated for 3 to 4 days.

Sugar Syrup.

1. Squeeze the juice of all the lemons, discarding the seeds. Pulp should be kept.
2. Measure the juice, pulp included, and pour into the pan.
3. Measure double the quantity of sugar, using the same cup used to measure the lemon juice. Mix into lemon juice.
4. Give this a good stir, cover it, and set it into the sunniest part of your house/ balcony/ garden. You will have to give this a good stir every few hours on the first day. If possible try to keep shifting the vessel to sunniest part, as the shadow of the sun keeps shifting. If its not possible for you to stir the mix, throughout the first day, make it in the evening and stir it for 20 minutes or so, as soon as you make the mixture. No heat is required. The point is to dissolve as much of the sugar as possible. Set it in sun,the next morning.
5. Keep the pan in the sunshine for 3 to 4 days. If you have bright hot sun 3 days are enough. Stir thoroughly at least once daily. I suggest that the pan be placed in a deep dish of water, to keep away from sugar thirsty ants.

Assembly

1. After the 3rd or 4th day, pour out all the vodka into another bottle. I normally, pour out the vodka into another vessel, use a tong to pull out all the peels, and pour the vodka back into it.
2. Watch with fascination - for your vodka has turned a beautiful lively yellow!!
3. Now give your sugar and lemon juice mixture a good stir, and add approximately 4 large spoons to the vodka mixture.
4. Here is the best part. Cap the bottle, give it a shake and turn, pour some limoncello into a glass and taste. Too potent? Add more sugar and lemon syrup. Too sour? Add more sugar and lemon syrup. Perfect ? Then what are you waiting for? Gather your beloveds - pour the Limoncello into glasses filled with crushed ice and CHEERS!!

   
5. PS :: The left over lemon and sugar syrup can be set aside in a refrigerator. Use it to make lemonade or in other cocktails. Keeps well for two months. (I'm sure it keeps longer, but I was never able to save it long enough. The intense flavour of the lemon, makes it an amazing addition to beverages.)

Recipe Notes

Share this Recipe

It is potent enough to make you tipsy

It’s the most refreshing drink to have over crushed ice. The batch I make is normally over within days. We have it whenever we please – over lunch, after dinner, to start our evening….

CHEERS!! (Hic!!)