• Tony D'Onofrio

Roberto's Limoncello



Preparation time 1 hour over 2–7 days

Serves 32

Ingredients:

7 Lemons (Sorrento variety preferred)

1 qt. or L of unflavored grain alcohol (highest proof available) – vodka can be substituted

1 cup (700g) of sugar

1 qt. or L of water

Peel only the yellow portion of the skin in long strips leaving the white portion behind. Note: the white portion can make the liqueur bitter

Place yellow peel into 1 quart or liter of unflavored grain alcohol into a 2 qt. or 2 L container. Cover and let stand at room temperature to infuse flavor for 2–7 days. Note: higher proof alcohol will infuse a more concentrated flavor and complete the infusion quicker


When infusion is complete (taste to test) strain through a cheesecloth and set aside.

In a saucepan bring water to a boil and add sugar. Stir until completely dissolved over high heat.


Cool to room temperature and then combine the syrup with the infused alcohol. Stir well.

Store in a cool, cold or frozen location in sealed glass bottle. Shelf life 1 to 2 years.

Serve cold.

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