Limoncello

It’s rather fitting that we bottled our latest batch of Limoncello on the first full day of Summer – it’s supposed to hit 96°F today – and up to 113°F [*updated] later in the week. In June. In Oregon. It’s definitely time for a frozen cocktail.

I think the first time we bottled Limoncello was back in 2005 – and we’ve continually tweaked the recipe ever since. Our original recipe called for 2 750ml bottles of 100 proof vodka and 4 cups of sugar. We thought it was too sweet. We made it once with Everclear and it almost uncurled our eyelashes. It was good because we used a lot of lemons and the full amount of sugar, but a little definitely went a long way.

The last few times it’s been with standard 100 proof vodka and a lot less sugar.

For this batch, we used about 40 lemons, 3 1.75 liter bottles of vodka, and 3 cups of sugar. It may be the best batch, yet.

Here’s the revised recipe if you want to make a smaller batch. Everything is personal preference, but I think the original recipe was way too sweet. You can always taste and add more sugar if you like – but you probably won’t. We also go for the max 40 days of steeping.

Limoncello

  • 15 organic lemons, well scrubbed
  • 1 1.75 liter bottle Everclear, or vodka (80 or 100 proof – higher proof=stronger)
  • 1 cup sugar
  • 1 cup water

Wash the lemons well and pat dry. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.

Step One:
In a large glass jar (1-gallon jar), add the vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days and up to 40 days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir – all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.

Step Two:
In a large saucepan, combine the sugar and water; cook until thick and syrupy, approximately 5 to 7 minutes. Cool the syrup and then stir into the limoncello mixture. Allow to rest for another 10 to 40 days.

Step Three:
After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.

Limoncello

And store your ‘drinking bottle’ in the freezer for maximum flavor and enjoyment!

We bought the bottles from Specialty Bottle in Seattle. They’re great folks.

Enjoy!