I love to have a few types of liquors for cocktails and cooking but I don’t like the price tag, so whenever I see a way to make my own liquor, I go for it. This Italian lemon liquor is absolutely delicious. You can use Limoncello to flavour any lemon desserts: pana cotta, lemon tiramisu, ice cream, cakes… And also savoury dishes: in risottos, in sauces to serve with chicken, fish or seafood.
This is super easy to do but you need to think ahead because this takes 3 weeks to macerate and a few more weeks to reach optimum maturity. It could also be a great Christmas present!
Source: Les délices de Mimm
6 organic unwaxed lemons (you’ll only be using the zest)
1 l. Vodka (or 1/2 l. 90° alcohol and 1/2l. water)
- Wash and dry the lemons. Carefully peel the zest to only get the yellow part (we don’t want the white bitter part).
- Place the alcohol in a jar with a lid (if using 90° alcohol, only use this, don’t add the water).
- Add the lemon zests into the alcohol and close the jar. Place in a dark cool place and leave for 3 weeks, shaking every so often.
- After 3 weeks, pour through a sieve to collect the alcohol (which will have turned yellow). Discard the zests.
- If using the Vodka, just add sugar to it and stir well until dissolved. If using the part 90° alcohol/part water: make a syrup with the water and sugar. Leave to cool and add to the alcohol.
- Pour into a bottle and tightly close the lid. Place in a cool dark place for at least 1 month to develop the flavours.
- Use in a recipe or drink (moderately!) with some ice cubes.