Are you trying to squeeze out the last flavors of summer before pumpkin spice officially takes over the market? If so, try this limoncello recipe which can be used in many cocktails and dishes. I recently attended a limoncello class given by Kansas City Chef, Jasper Mirabile at Olive Tree. It’s one of many cooking classes I’ve enjoyed at Olive Tree over the years.
My friends and I got together and made limoncello one afternoon. It helps to have an extra set of hands or two to peel and squeeze the lemons. It’s also more fun cooking with friends. The four of us plan to get together next month to make some of the delicious recipes Jasper shared such as Limoncello Roasted Chicken and Limoncello Pasta.
- 2 bottles of vodka (approx 20 oz. per bottle)
- 20 lemons
- 2 cups of water
- 4 cups of sugar
- Wash and peel 20 lemons and reserve all the juice.
- Make simple syrup- In a 2 qt pot, bring water and sugar to a boil. Remove from heat and cool.
- In a large container, add vodka and simple syrup. Add juice of lemons and lemon peeling.
- Store in a cool dry area for 2 weeks.
- Remove lemon peelings and place in decorative bottles.
- Store in refrigerator.
We poured our limoncello with peel into wide mouth glass mason jars and let it set for two weeks. I then used a funnel to strain the liquid into glass bottles from Ikea. We doubled the recipe and I had enough limoncello to fill almost two bottles like the one in the picture.
This Italian liqueur is used in many different types of cocktails, but is often sipped on its own. Be forewarned though, it’s a little on the potent side. This Pinterest board has all sorts of recipes for limoncello cocktails.
This lemony liqueur is easy to make and would make a nice hostess gift for the holidays. I hope you’ll give it a try. I enjoyed Jasper’s recipe more than limoncello I’ve purchased from the store.
As Jasper would say, when life gives you lemons make limoncello!