What is better on a hot summer day than a nice, refreshing limoncello? This recipe can be made with either lemons or oranges (orangecello.) The Italian tradition is to use lemons since they are so abundant. You can even make this low carb by substituting Splenda for sugar*.
Here is what you will need :
15 - Lemons
2 - 1500ml bottles of vodka
4 - Cups granulated sugar
5 - Cups water
1 - Large jar
Pour one of the bottles of vodka into the jar, set aside the other bottle for later.
Grate the zest of 15 lemons into the jar. *Note - Use ONLY the zest (yellow part) NOT the pith (white part)
Cover the jar tightly and let sit at room temperature for 30-40 days (the longer it sits the more delightful the lemon flavor.) There is no need to shake or stir the jar.
After 30-40 days combine the sugar and water in a pan and boil for about 7 minutes until it becomes a thick sauce (simple syrup).
Allow to cool.
Add the simple syrup to the jar.
Add the second bottle of vodka.
Let the jar sit for another 30-40 days and then strain the zest out, bottle the limoncello, and freeze.
* To substitute Splenda simple syrup, pour five cups boiling water into five cups of Spenda; dissolve; allow to cool; pour through a coffee filter to remove any sediment; add to the jar at the appropriate time.