Traditional Italian Limoncello

1. 1

   Zest lemons, making sure to get the outermost part of the skin and avoid the white pith.

2. 2

   Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days.

3. 3

   Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes.

4. 4

   Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well.

5. 5

   Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.