Nonna's Limoncello
Makes about 3 quarts
If you’re looking for a fabulous homemade gift, try this limoncello. This liquid sunshine will keep forever, and I swear just one sip will transport you to a piazza trattoria nestled in a tiny Italian village.
Ingredients
9 Organic Lemons (organics are a must)
4 ¼ cups (or 1 liter) Grain Alcohol (I use Ole Smoky Moonshine—you want your alcohol as tasteless as possible. Vodka works too, though I’m not a fan. Hence—moonshine.)
6 ⅓ cups Water
3 ½ cups White Sugar
Directions
Step One
Peel the lemons, making sure you only take the skin. The pith (white part) will make your limoncello bitter.
Place the lemon skins in a large jar and add grain alcohol. Seal the jar.
Marinate the lemon skins for 20 days.
Step Two
After 20 days, bring the water to a boil in a large pot.
Add the sugar, and whisk until combined. Turn off heat.
After the mixture is cooled, add the alcohol, using a strainer so the lemon skins don’t go in the limoncello.
Whisk the limoncello briskly for two minutes to ensure everything is dissolved.
Step Three
Fill empty glass bottles with the limoncello.
Put one bottle of limoncello in the fridge and store the other ones in a cool, dry place. Or give them as gifts!
Serving Limoncello
Serve the limoncello in small glasses or champagne flutes. Italians like to drink it cold. To get a quick, cool glass of limoncello, place the glass in the freezer for about 20 minutes before pouring and drinking