- Fairmont Grand Del Mar
- 14 cups
- 20 lemons
- 2 (750 ml) bottles 100-proof grain alcohol
- 4 cups sugar
- 5 cups water (filtered tap or distilled)
- 20 Days
- Total Time:
- Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax. Pat the lemons dry.
- Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello.
- In a large glass jar (1-gallon jar with lid), add alcohol and the lemon zest.
- Cover the jar and let sit at room temperature for at least ten (10) days and up to forty (40) days in a cool dark place.
- Make a simple syrup by combining the sugar and water in a large saucepan. Bring to a gentle boil and let boil for approximately 5 to 7 minutes.
- Remove from heat and let the syrup cool before adding it to the Limoncello mixture.
- Add cooled sugar mixture to the Limoncello mixture. Cover jar and allow to rest for another 10 to 40 days.
- After the rest period, strain the Limoncello; discarding the lemon zest. Coffee filters or cheesecloth work great for straining the mixture. Moisten the filters before beginning the straining process. Pour strained Limoncello in bottle/bottles (of your choice) and seal tightly.
- Keep your bottle/bottles of Limoncello in the freezer until ready to serve. Serve ice cold from the freezer.
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