Homemade Limoncello (Alex Milch) Recipe

From correspondent Alex Milch:

Wash the lemons with water and soda-bicarbonate powder. Zest the lemons carefully without the white pulp, and place zest and leaves into a large glass bottle or jar. Pour the alcohol onto the zest, close the glass tightly and keep in a dark place at room temperature.

Keep for 4 days stirring at least once a day. After 4 days make a syrup by combining sugar and water in a medium saucepan. Bring to a boil, and boil for 5 minutes. Allow syrup to cool to room temperature.

(You can make a stronger drink by mixing 700 ml of water with 500 grams of sugar instead).

Now, discard the zest and leaves, strain and filter and add the sugar syrup to the liqueur. Pour into bottles and close tightly. Age for 7 days in a dark and cool place.

Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses. This is a shorter way than known, but believe me, it's tested and it's goooood.

The same way you can use oranges comparing the amount of zest and you get Arancello.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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