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Second Stage- Adding Sugar. 45 days later, shake the zest/vodka mixture up. Make simple syrup by boiling the sugar with the water until the sugar is dissolved. Add half of the simple syrup then taste and add additional syrup to taste. (I ended up only adding half of the simple syrup and it was sweet enough for me).
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Add the zest and peels to a large glass jar, add the alcohol and allow to cure (steep) for 51 days (or at least 30 days). Give the jar a shake every day or every other day. Make the simple syrup. Add the sugar and water to a small pot and heat it over medium stirring to dissolve the sugar.
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Depending on the ABV of your everclear (60%, 75.5%, 94.5% and 95%) you can work out that 94.5% and 95% need at least 1 to 1 dilution, 75.5% needs less dilution. The less ABV the starting alcohol has the worse it is at extracting the esential oils and flavours ftom the lemon peels. Lastly, the faster you make limoncello the harsher the end flavours.
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Separately from sugar and water, you need to prepare a thick syrup. To do this, pour sugar into the water and keep the heat low. When the sugar has dissolved and begins to thicken, the syrup is ready. After 10 days, the tincture is filtered and mixed with sugar syrup. Your limoncello is ready.
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The next day, boil the milk and sugar for 20 minutes, remove from heat. Cool and then chill. Remove the lemon peel from the alcohol. Next, pour the alcohol into the chilled, sweetened milk. Finally, pour the limoncello through a cheesecloth in a strainer and bottle. Place in the freezer and keep frozen.
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Place the lemon zest in a clean jar and pour in the vodka. Seal the jar and place it in a warm, dark space for four days. Gently shake the jar each day. After four days, strain the lemon-infused vodka into a clean bowl or jar. Line a mesh strainer with a coffee filter, paper towel, or a double layer of cheesecloth.
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Instructions. Put the sugar and water in a sauce pan and bring to a boil until the sugar has completely dissolved. Turn off the heat and set aside. Peel the lemon skin with a vegetable peeler making sure you don't remove the white pith which will make the limoncello bitter then juice the 8 lemons through a sieve.
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Press down on the solids a little bit, then discard them and set liquid aside. Make the simple syrup: In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar has dissolved. Let the simple syrup cool to room temperature, and then mix into the strained liquid.
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Pour the simple syrup into the infusion and mix. Seal the container and place it back in a dark and cool place for another two weeks. Pour the homemade limoncello into a bottle with a screw top (I like to reuse the Everclear bottle - remember this recipe makes two 750ml bottles).
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The best limoncello is made from 20 grams / 0.75oz of lemon peel (Organic, Sorento and Meyer work best). Infuse for a week with 300ml of 95% vodka like Everclear. Once infused, filter through a coffee filter and add another 600ml of water and 200 grams of sugar to make 1L of final Limoncello. Keep reading as we share out tips and tricks to make.
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Heat the water and sugar on the stove top to dissolve the sugar crystals. Let cool. Pour into the strained lemon vodka, mix well. (taste for sweetness now…if not sweet enough, repeat step 7 again with more sugar/water) Pour into bottles and refrigerate (or preferably, place in freezer)
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Step 2: place the lemon peel in a mason jar with an equal amount of sugar by weight. If you don't have kitchen scales, a good rule of thumb is 1.5 oz (or 3 tablespoons) sugar to 1 lemon. Step 3: stir the sugar through the lemon peel and muddle gently a few times.
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Step Eight: Add Simple Syrup. Add the simple syrup. My standard recipe is to bring 5 cups of water just to a boil and then remove it from the heat and stir in 3.5 cups of white sugar. Then let it sit until it comes down to room temperature. I use filtered water for this and I now always use regular white sugar.
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Step 5) - Now filter the liquid with a sieve and remove the lemon zest. Step 6) - Once the syrup is cold, add it to the infusion of alcohol and lemon zest and mix well. Now pour the Limoncello into glass bottles with hermetic closure or cork stopper. Store the bottles in a cool, dark place for one week.
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Boil until the sugar is completely dissolved, about two minutes. Let simple syrup cool to room temperature. Pour the simple syrup into the lemon infusion. Close the lid on the jar again, and shake well to combine. Strain the lemon peels out of the limoncello through a fine mesh sieve.
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2. Let the lemon peel macerate. Once the lemon rinds and alcohol have been combined, put the sealed glass jar in a cool dark place out of direct sunlight for at least 4 days and up to 20 days. The longer you wait the more lemony your limoncello will become. 3. Make the simple syrup.
