Directions. Using a vegetable peeler, peel rind from lemons (save lemons for another use). With a sharp knife, scrape pith from peels and discard. Place lemon peels and vodka in a large glass or plastic container. Cover and let stand at room temperature for at least 2 weeks, stirring once a week. In a large saucepan, bring water and sugar to a Mix lemon peel, juice and vodka in large jar and leave for 4-7 days in a cool dark cupboard. The liquid will be bright golden yellow and peels pale. Mix the sugar with 200ml water and heat gently till sugar dissolved, boil then lower heat and simmer 5 minutes to make a simple syrup. Directions. Stir together lemon slices, lemonade concentrate, vodka, and limoncello in a large pitcher. Chill in the refrigerator until ready to serve. Add sparkling water to pitcher and serve over ice. I Made It. Cut the lemons in half, and using a juicer, extract the juice into a large capacity measuring cup. Topp of the lemon juice with filtered water to the 2 cup mark. Stir the sugar into the lemon juice and water using a whisk. Whisk until the sugar has dissolved. Add the alcohol, and whisk well. 3 days ago · Most store-bought limoncello sits at a less-intimidating 60- to 70-proof, or 30% 35% ABV, though homemade recipes can go up to 76-proof, or 38% ABV. Plus, the high alcohol content also keeps the Instructions. Wash and dry lemons and blood oranges. Separate. Zest lemons or zest oranges. Add lemon zest or orange zest to jar. Pour 1 bottle of vodka over lemon zest or orange zest. If making Orangecello there will be a bigger pile of orange than lemon. Close jar tightly and give a gentle swirl. BjAU. After macerating for two weeks, the alcohol is now ready to be drained and mixed with the water and sugar. Heat the water in the pan and mix the sugar, then let cool off for about 1 hour, stirring every now and then to make sure that the sugar collected on the bottom of the pan "stays in the game". Drain the lemon peels from the jars and mix in Valerie Bertinelli Limoncello Recipe. Directions: Add the lemon zest to the vodka and let it sit for at least 24 hours, up to 2 weeks. The longer it sits, the more lemony it will be. In a medium saucepan, combine the sugar and water and stir over low heat until the sugar dissolves. Let cool completely. Remove syrup from heat and allow the simple syrup to cool to room temperature. Pour infused alcohol into the syrup through a fine-mesh strainer, discard lemons, stir the mixture well. Using a jar funnel pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving. Directions. Using a vegetable peeler, peel rind from lemons (save lemons for another use). With a sharp knife, scrape pith from peels and discard. Place lemon peels and vodka in a large glass or plastic container. Cover and let stand at room temperature for at least 2 weeks, stirring once a week. In a large saucepan, bring water and sugar to a 3 days ago · Most store-bought limoncello sits at a less-intimidating 60- to 70-proof, or 30% 35% ABV, though homemade recipes can go up to 76-proof, or 38% ABV. Plus, the high alcohol content also keeps the To make the sugar syrup, bring the 2 cups of water to a simmer in a saucepan. Add the 2 cups of sugar to the simmering water and stir until the sugar is completely dissolved. Remove from heat and allow the sugar syrup to cool. Combine the cooled sugar syrup with the lemon-infused vodka, stir, and taste. If desired, more sugar syrup can be made

how do you make homemade limoncello