How to Make Homemade Limoncello
Phase one:
Phase two:
How easy is that? Here’s the play-by-play: First, place the lemon peel in a Mason jar and cover with vodka or grain alcohol. After three or four days, the zest will petrify in the alcohol. At this point, strain it out and discard. Make a simple syrup and add to the zest-infused alcohol. When you use grain alcohol, the mixture will glow. Funnel the limoncello into glass bottles. If you live in the area, Honest Weight Food Co-op in Albany sells these glass jars in a variety of sizes for a little over a dollar a piece: This is Antonietta, the lovely Italian mother of friends of ours, who taught us how to make this limoncello. (Incidentally, she also taught us how to make prosciutto.) This is the cold room of Antonietta’s basement. Prosciutto and capicola hang from the ceiling. Homemade wine aging in carboys line the perimeter:
5 from 4 reviews
