There are many limoncello recipes available on the internet but since I’m engaged in a pseudo-scientific endeavor here, it makes sense to publish my basic recipe. Wanna hear it? Here it go:
- Two (2) 750ml bottles of pure grain alcohol, so 1.5L of alcohol
- The zest of 17 lemons (in one test it worked out to ~50 grams of zest, but that’s highly dependent on how you zest)
- 3.5 cups of white sugar
- 5 cups of filtered water
Limoncello recipe instructions:
- Zest the lemons, put the zest in a glass one-gallon jar with the alcohol and let it sit for 45 days.
- Filter the infusion 4 times using #4 coffee filters.
- Mix the sugar and water in a pot and bring to a boil for 5 minutes.
- Let the mixture sit until completely cool and then mix with the alcohol and lemon infusion.
- Let that mixture sit for 45 days.
- Bottle the liquid and put it in the freezer.
That’s the short, basic version. There’s a lot more to it though and it would be wise of you to check the long-form recipe for all the gory details.