This recipe was given to me by my Master Gardener Mentor, Lynne. It is supposed to have originally come from an Italian restaurant on Providence's Federal Hill, which is known for it's authentic Italian cuisine. After looking at other Lemoncello recipes online, this one calls for more water and less sugar than most. The result is delicious, but not overly sweet and syrupy. The Lemoncello is still strong, though. Some of the recipes I found called for five cups of water and four cups of sugar, which would result in a very different drink - much more syrupy and more alcoholic!
This recipe makes a lot of Lemoncello! Make sure you have enough bottles to store it in before you do the final step!
1 liter of pure grain alcohol (Everclear)
Using a vegetable peeler, take the rind off the lemons. Place the rind and the pure grain alcohol in a very large glass jar. Set the jar aside for nine days.
|This is what the alcohol looks like after nine days.|
At end of nine days, strain the lemon peel from the alcohol. Make a simple syrup by bringing the water to a boil in a large pot, then adding the sugar and stirring until dissolved. Remove from the heat. When the mixture is cool, combine the alcohol with the simple syrup. Stir to mix well. This now ready to be bottled and stored in the freezer.
Enjoy ice cold, straight from the freezer!
If any of you try this recipe, let me know what you think!