Homemade Limongello a la Sanzero Recipe

From correspondend Sandy Sanzero, his own invention

Lemon Extract Preparation:

  1. Peel 9 large lemons.
    Use a sharp peeler and remove only the yellow rind with no underlying pith. Use a sharp knife to remove any pith that has been accidently lifted. This is a very important step since the pith will impart a bitter taste to the product.
  2. Place the thin (~ 1mm thick) lemon peels into a container and add 1 bottle (750 ml) of grain alcohol- 95%/190 proof Everclear.
  3. Shake the container at least once per day for 7 days.
  4. Filter the extract through a coarse filter such as a coffee filter.
    Filter twice if necessary to produce a clear yellow extract devoid of any sediment.

Syrup Preparation:

  1. Add 2 parts of sugar to 1 part of water (by volume) to a saucepan.
  2. Bring to a rolling boil for 5 minutes.
    Necessary to boil in order to clarify the syrup solution (bring it all into solution).
  3. Allow the syrup to cool to room temperature.

Limongello Preparation:

  1. Add 1 part of lemon extract to 1.5 parts of syrup (by volume) and stir.
    If one bottle of Everclear is used, the final product will be 1800 ml.
    If a less viscous (less sweet) but more potent product is desired: 1 part extract to 1.25 parts syrup.
  2. Bottle and place in freezer along with serving glasses for consumption.

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

Return to liqueurs page
Go back to my main page
Send me mail.