Authentic Italian Limoncello
Submitted by frick on March 31, 2009 at 12:47 am

Source: Recipe from website: whatscookingamerica.net/Beverage/Limoncello2.htm

Recipe from Ron Carducci. Ron says, "I have relatives in Italy and they make limoncello the same way it is made all through Italy. Additionally, almost without exception, every limoncello I order as an after dinner digestive in ristoranti all over Italy, is made and tastes pretty much the same (I speak Italian and I ask the chefs how it is made and they almost always give me a recipe that varies only slightly from the one I am including below). It is made with 95% pure grain alcohol, lemons, and simple syrup. That is it! The same is true for arancello. One bonus feature of the legit Italian recipe is that it only takes one week to make.

Folks from the Amalfi coast that I have spoken with (that's where it originated) tell me that legit limoncello, when you sip it straight, ice cold and without ice (Italians never put ice in their limoncello), should be very lemony, and smooth but have a "jolt" in the middle of it; i.e., a spreading warmth with a friendly kick. Recipes made with vodka, not Everclear Alcohol, are smooth but do not have the jolt. Plus, the vodka taste is alien to the Italian limoncello taste. Try this recipe - you'll be pleasantly surprised."

My own note: I found this a little sweeter from what I remember Limoncello in Florence. I will cut back a bit next time. You might try making the simple syrup as stated, but adding only 3/4 of it to your lemon-flavored alcohol, then adding more sugar syrup until it 'tastes right'.

Authentic Italian Limoncello

1 liter (750 ml) of Everclear alcohol
10 medium to large lemons
1 1/2 liters of water (6 1/3 cups)
3 pounds of sugar (6 1/2 cups)
See note below for amounts if everclear measures 750 ml.

Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Using a potato peeler, take all the lemon rinds off of the lemons so there is no white pith on the peel. Place the rind-peelings in a large container with the Everclear alcohol. Cover the container and let it sit for seven days.

On the eight day, strain the peels from alcohol; discard peels.

In a large saucepan, make a simple syrup by combining the water and sugar; let it simmer "fast" for 15 minutes. Let simple syrup cool to room temperature. Add to alcohol.

You are now finished and can drink it right away.

NOTE: This same recipe works for arancello also. Use 10 large oranges.
Makes about 2 1/2 liters.

NOTE:
Ingredient Amounts for 750 ml. bottle of Everclear:
750 ml. Everclear
7.5 lemons
1 ½ liters water X 7.5 = 1125 ml. = 4 ¾ cups
3 lbs. sugar X 7.5 = 2.25 lbs = 2 lbs. 4 ounces