Limoncello is a lemon liquor produced in Southern Italy; where the Sorrento lemons grow in abundance. Although it can be easily found at liquor stores in the US nothing quite compares to the homemade version.
The process might seem time consuming at first glance but it is actually very easy. We use the following instructions as our guide. Don't stress over being exact, it's all a matter of taste.
15-20 lemons (unwaxed)
2 (750-ml) bottles of Everclear
4-6 cups water
4-6 cups of sugar
A large glass jar with a sealed lid
Bottles for storing the final product
Before getting started the lemons should be washed and dried very well. Once that is done remove the peel from the lemons; careful to avoid the bitter white pith. If any white pith remains it should be scraped off before going to the next step.
Place the peels in a large glass jar
Add the Everclear.
Put the jar in a cool, dark place for at least 6 weeks.
After the 6 week period it will be time to mix in the sugar and water. Place the water and sugar in a saucepan. Bring to a boil, stirring until it turns clear. Allow to cool before adding it to the peels.
Put the jar back in the closet for at least two more weeks.
Strain the mixture with a cheesecloth; pressing down to remove all the alcohol and oils from the peels before tossing them.
Poor the strained Limoncello into the final bottles and store in the freezer until ready to drink.