Homemade Limoncello

Homemade limoncello is a million miles from the overly sweet, chemical-tasting stuff you find in tourist shops in Italy. It simply tastes of lemons but with a hint of sweetness and a warmth from the alcohol as it slips down. 

Making it is truly easy but it does require a little patience - you need to leave the lemon peel to work its magic for around two weeks for the best results. It really is worth it though, trust me. Best served in chilled glasses over ice but also delicious mixed with a good prosecco (or sparkling wine of your choice), once you have had your own, you won't go back...

Homemade Limoncello

Makes 2 litres

8 lemons (unwaxed), ideally organic

1 litre vodka

450g sugar

1 litre water

Peel the zest from the lemons using a peeler or a sharp knife. Remove any white pith from the lemon peel as this will give the limoncello a bitter flavour.

Place the de-pithed lemon peel into a large clean jar and pour over the vodka. Ensure that the peels are fully submerged. Seal and leave in a cool dark place (e.g. the back of a cupboard) for 10-14 days to infuse.

Strain the vodka through a fine sieve and discard the peel. The liquid will have changed to a nice bright yellow. 

Make a sugar syrup by boiling 500ml of the water with all of the sugar in a saucepan over a medium heat. Stir and continue to heat until the sugar has dissolved. Take off the heat and mix with the remaining 500ml of water to cool down. Once completely cool, mix the sugar syrup with the infused vodka.

Pour into sterilised bottles or jars and seal. The easiest way to sterilise is to put them through a hot wash in the dishwasher. Alternatively wash in hot soapy water, but do not dry them. Instead, leave them to stand upside down on a roasting tray while they’re still wet. Pop the tray of clean, wet bottles, jars and lids into a preheated oven at 160-180ºC for about 15 mins.

The limoncello should be stored in the fridge and it will keep for up to a year (although do discard if mould appears).