Name: Limoncello
Yield: About 1 liter
Ingredients: 10 large lemons, organic and unwaxed preferred; 750 ml grain alcohol (Everclear 151-proof) or high-quality vodka (100 proof if available; standard 80-proof works but produces a milder result); 2 cups (400 g) granulated sugar; 2½ cups (600 ml) water; *Variations:**; **Arancello (Orange)**: Replace lemons with 8 large oranges (navel or blood oranges). Same method.; **Lime-cello**: Replace lemons with 15-18 limes. Reduce sugar by ¼ cup (limes are more aromatic).; **Herbal Limoncello**: Add 4 sprigs of basil or rosemary during the final 2 days of infusion.

Every Italian grandmother has a limoncello recipe. This one is straightforward: lemon peels, high-proof alcohol, sugar, patience. The result is a brilliant yellow, intensely lemony liqueur that you serve ice-cold as a digestif. The key is good lemons (organic, unwaxed if possible — you're eating the

Ingredients

10 large lemons, organic and unwaxed preferred
750 ml grain alcohol (Everclear 151-proof) or high-quality vodka (100 proof if available; standard 80-proof works but produces a milder result)
2 cups (400 g) granulated sugar
2½ cups (600 ml) water
*Variations:**
**Arancello (Orange)**: Replace lemons with 8 large oranges (navel or blood oranges). Same method.
**Lime-cello**: Replace lemons with 15-18 limes. Reduce sugar by ¼ cup (limes are more aromatic).
**Herbal Limoncello**: Add 4 sprigs of basil or rosemary during the final 2 days of infusion.

Method

**Peel the lemons.** Using a sharp vegetable peeler, remove only the yellow zest from each lemon — long strips, no white pith. The pith makes the limoncello bitter. If you accidentally get some, scrape it off with a paring knife. You should have about 2 cups of lemon peels. (Save the peeled lemons for juice — you'll need them for other recipes.)
**Infuse.** Place the lemon peels in a large glass jar or bottle. Pour the alcohol over them. Seal tightly. Store in a cool, dark place for 7-14 days. The alcohol will turn a deep, saturated yellow as it extracts the lemon oils. Swirl the jar gently every day or two. Taste at 7 days — if it's intensely lemony, you're ready. If it's mild, give it another week.
**Make the simple syrup.** Combine sugar and water in a saucepan over medium heat. Stir until the sugar fully dissolves. Do not boil. Remove from heat and let cool completely.
**Combine.** Strain the infused alcohol through a fine-mesh sieve, discarding the peels. Pour the cooled simple syrup into the lemon alcohol. Stir to combine. The mixture will turn slightly cloudy — this is the lemon oils emulsifying with the water and is perfectly normal.
**Bottle and rest.** Pour into clean bottles. Seal and store in the freezer for at least 24 hours before serving. Limoncello improves with time — 1-2 weeks in the freezer mellows the alcohol burn and integrates the flavors.
**Serve** straight from the freezer in small chilled glasses. It should pour thick and slightly viscous.
*Storage:** Keeps in the freezer for 1 year or longer. The high sugar and alcohol content means it won't freeze solid — it stays pourable at freezer temperature. Stays good at room temperature for several months but is best served ice-cold.