Chef Nick's Limoncello 3/9/15 - WSMV News 4

Chef Nick's Limoncello 3/9/15

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Makes 2 liters

1 liter grain alcohol

Zest of 12 lemons

3 Cups sugar

3 ½ Cups water

While this recipe is definitely time consuming I promise it is well worth the wait to have delicious home made Limoncello in the house!

Wash and dry lemons. Into a bowl zest lemons, using only the yellow part. Using a funnel, drop the zest into the bottle of grain alcohol. Seal the bottle and store in a cool place for 2 weeks. Every few days shake the bottle to move zest around in alcohol. After 2 weeks the zest should be completely white once all of the essential oils have infused into the alcohol. In a heavy sauce pan heat the water and sugar until completely dissolved. Have 2 empty 2 liter bottles cleaned and rinsed in very hot water ready. Drain alcohol through a fine sieve to remove all of the used zest. Combine with water and sugar. Funnel mixture into prepared bottles and set in fridge till cooled. Store in freezer for 2 more weeks and your Limoncello is ready to enjoy!

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