Sweet and delicious lemon liqueur.
- Quart Jar with lid
- 2 to 3 Glass Liter Bottles
- 10 Meyer Lemons
- 1 quart High Proof Grain Alcohol
- 5 cups Water See instructions for exact calculation
- 5 cups Sugar See instructions for exact calculation
- Remove rind of 10 lemons with a citrus peeler, being careful to minimize the pith.
- Place rind and grain alcohol in a large glass bottle or jar and pour in alcohol. Cover and let infuse for at least two week, shaking daily. Infusion is done when the lemon peels have lost most of their color. Alcohol should be bright and saturated yellow.
- When liquor is infused, strain limoncello into a clean class jar, discard the lemon peels. Strain again using a fine mesh sieve lined with a coffee filter.
- Weight strained alcohol to determine weight so that you may calculate the proper portion of sugar and water required. Limoncello should be between 28% to 32% Alcohol by Volume. 1. % Alcohol by Volume = ((Alcohol Content * Liquor Volume)/Total Drink Volume) * 1002. .95 Alcohol Content = (190 proof of Everclear /2)/1003. .28 Alcohol by Volume = ((.95 ABV *697 ml)/Total Drink Volume)4. 2,365 ml Total Drink Volume = ((.95*697 ml)/.28 ABV5. Simple Syrup Volume 1668 ml = Total Drink Volume 2365 ml – 697 ml Alcohol VolumeI used a 50% water to 50% sugar by volume recipe for my simple syrup. You can reduce the sugar and add more water if you would like it less sweet.
- Combine sugar and water in a saucepan set over medium heat until the sugar is dissolved. Remove from the heat and let cool, then pour into jar with lemon liquor. Secure lid and return to cool dark location to mellow for at least 2 more weeks.
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