1 large preserving jar that will hold 1.5litres (6 cups)
Sieve and muslin cloths
Bottles to strain the final mix into, after 4 weeks
1litregrain alcohol, Everclear, 75.5% (150 proof)- if using vodka, read my explanation and formulae above
You will also need
Rinse and dry the lemons. Peel or grate the skin, carefully. We only want the yellow parts, the white is bitter.
Place the lemon peel into your preserving jar.
Top with the alcohol, cover, and keep in a cool, dark place for 2 weeks. Stir every 4-5 days.
Day 15 (Week 3)
At the end of 2 weeks, make a simple syrup with our water and sugar, by simmering it for 10 minutes.
Cool completely, then add to the lemon peel mix. Stir well. Cover, and return to the cool, dark place, this time for a minimum of 4 more weeks, but ideally, 10 more weeks, so that your grain alcohol can mellow out, and so you'll have a smoother drink.
If you are making your limoncello with no water, that is, with 37% or even 40% vodka, just add the sugar now, along with the lemon zest/peel. NO WATER NECESSARY.
Straining the Limoncello (minimum 1 month. 3 months is good)
Strain through a fine mesh sieve into your bottles. For a crystal clear drink, strain through a coffee filter (which takes forever), or line your sieve with a double layer of muslin or cheesecloth.
Place the bottles in the freezer and serve in ice cold shot glasses for the best experience.
If you are making this with good quality vodka, your limoncello will be very drinkable at 1 month, and great at 2.
Steep the limoncello from 1=3 months. Total time does not include this steeping period, only the hands on time.1 shot = 1 serving = 25 ml = 1 fluid oz