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Homemade Limoncello
Arlene Mobley - Flour On My Face
The sweet and mellow flavor of Meyer Lemons is perfect for homemade Limoncello.
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from 1 vote
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Prep Time
28
days
d
Cook Time
15
minutes
mins
Total Time
28
days
d
15
minutes
mins
Course
Drinks
Cuisine
Italian
Servings
2
Quarts
Calories
93
kcal
Ingredients
1x
2x
3x
▢
10
Meyer Lemons
▢
3
cups
100 proof vodka
(or one 750 milliliter bottle)
▢
1
quart
jar and lid
▢
3
cups
water
▢
2 ½ - 3
cups
granulated sugar
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Instructions
Peel the lemons being sure to remove any pith on the back of the lemon peels.
Place the lemon peels into a quart mason jar and cover with the vodka.
Allow to steep 2 to 4 weeks.
After steeping make a simple syrup by placing the water and sugar into a sauce pan and heating on medium until all the sugar crystals have dissolved.
Remove the pot from the heat source and allow the simple syrup to cool.
Strain the lemon peels into a larger glass pitcher or bottle.
Add the simple syrup and mix.
Cover the Limoncello with plastic wrap or a lid.
Chill in the refrigerator over night before transferring to individual bottles for gifts or storage.
Stored in the freezer the homemade limoncello will keep for a year.
Nutrition
Serving:
1
ounce
Calories:
93
kcal
Carbohydrates:
17
g
Protein:
1
g
Fat:
1
g
Polyunsaturated Fat:
1
g
Sodium:
1
mg
Potassium:
1
mg
Fiber:
1
g
Sugar:
17
g
Vitamin A:
1
IU
Vitamin C:
1
mg
Calcium:
1
mg
Iron:
1
mg
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