Remove syrup from heat and allow the simple syrup to cool to room temperature. Pour infused alcohol into the syrup through a fine-mesh strainer, discard lemons, stir the mixture well. Using a jar funnel pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving. The best limoncello is made from 20 grams / 0.75oz of lemon peel (Organic, Sorento and Meyer work best). Infuse for a week with 300ml of 95% vodka like Everclear. Once infused, filter through a coffee filter and add another 600ml of water and 200 grams of sugar to make 1L of final Limoncello. Keep reading as we share out tips and tricks to make Instructions. Juice half of a lemon in a citrus juicer and dip the rim of martini glasses in the juice and then immediately dip into sugar that is spread out on a small plate. Set aside. In a large cocktail shaker, combine ice, vodka, limoncello, triple sec, sugar, and lemon juice. Shake till completely combined and sugar dissolved. Limoncello is made by steeping lemon zest (peels) in highly concentrated ethanol or vodka until oil is released, then mixing the resulting yellow liquid with simple syrup. Its alcohol content varies — especially among homemade varieties — but is usually measured somewhere in the 25-30% range. Christopher Martinez. Add the lemons to the jar and then seal the jar. Then place the jar a dark, cool place for at least five days or up to a month. When you are ready to make the limoncello (after it has been in the cool dark location for at least five days), you can make the syrup. In a large pot, bring the water and the sugar to a boil. VKvvk07. Instructions. Chill your martini glasses in the freezer for 5 to 10 minutes. Remove them right before you are ready to pour your cocktails and rim with superfine lemon sugar. Add crushed ice to your cocktail shaker. Add the vodka, limoncello, Cointreau, and the lemon juice to the shaker. Dry them with a paper towel or tea towel (photo 1) Peel the lemons with a vegetable peeler, taking extra care to not leave too much pith (the white part of the lemon skin) on the peel. Too much pith will make the limoncello bitter (photo 2) Add the lemon peels to a large glass jar with a lid. Add the grain alcohol to the jar (photo 3) Store the Limoncello Syrup. First, make the Limoncello Syrup so it has a chance to cool down while you are preparing the Limoncello Mascarpone Cream. In a small saucepan mix the lemon juice, sugar, and lemon zest. Stir and bring to a boil over medium heat. Once the mixture comes to a boil turn the heat off. Conclusion. Limoncello has a decent shelf-life because of the alcohol content. It is best to make it in small batches and enjoy it fresh. Limoncello can be preserved by adding sugar, water, or vodka to dilute the alcohol content and extend its life span for up to 1 year if stored properly in the freezer. To do this, lay the zest pith-side up, then carefully scrape away the pith with a sharp knife. Next, place the lemon zest in a jar and pour 750 ml of Everclear. The alcohol content of Everclear has the greatest extraction capability compared with other liquors. Leave the zest to soak in alcohol for 4 to 6 weeks.

how do you make homemade limoncello