Serves: 5
Total Calories: 388
Wash and dry lemons well; peel in strips (do not zest, and do not include any white pith). Put peel in a jar or crock; add alcohol, cover, and let stand in the dark for 3 days; stir or swish once a day.
When lemons are pale (this will be 3–5 days), all the oil has been extracted. Strain liquid; discard peel. Heat water with sugar over medium heat until well dissolved and clear. Let come to room temperature; mix with infused alcohol. Strain again in a fine strainer (or coffee filter). Bottle and keep in freezer. Always ready to serve chilled.
Editor's Note: Wonderful Rita, innkeeper at The Inn at Montpelier, treated us to her coveted stash of limoncello on their beautiful porch on a delightful late summer night. She graciously shared her Italian recipe which is now a staple in my freezer. Thanks, Rita. —Gwen
This Sweet Sippin’ Limoncello recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.
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