Homemade Limoncello

By Half-Buzzed Hostess
November 7, 2011
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Author Notes: This recipe comes straight from Positano, home of the head-sized lemons!Half-Buzzed Hostess

Serves: 12

  • 10 lemons, zested
  • 1 750-ml bottle, Everclear Pure Grain Alcohol
  • 3.5 cups water
  • 2.5 cups sugar
  1. Place the lemon zests in a pitcher, and save the lemons for another use. Pour the alcohol over the zest and cover with plastic wrap. Steep for 5-7 days at room temperature. In a large saucepan over medium heat, stir the water and sugar until the sugar dissolves. Cool completely. Strain the alcohol through a mesh strainer, and discard the zests. Pour the simple syrup over the alcohol Cover and let stand at room temperature overnight. Store in a sealed container in the refrigerator or freezer until ready to serve.

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