Sweet and fragrant, limoncello liqueur is a specialty of the Amalfi Coast.
- Scrub the lemons under cold running water to remove any wax. Pat dry with paper towel. Use a vegetable peeler to peel the rind from the lemons. Use a small sharp knife to remove the white pith from the rind.
- Divide the lemon rind between two clean, dry 1L (4-cup) capacity jars. Top with the vodka. Seal and store in a cool, dark place, shaking every few days, for 2 weeks to develop the flavours.
- Place the sugar and water in a large saucepan over medium-low heat. Cook, stirring occasionally, for 5 minutes or until the sugar dissolves. Increase heat to medium. Bring to the boil. Cook, without stirring, for 10 minutes or until the syrup thickens. Set aside for 15 minutes or until cool.
- Stir the vodka mixture into the syrup. Divide between three clean, dry 1L (4-cup) capacity jars. Seal and store in a cool, dark place for 1 week. Strain through a fine sieve. Discard rind. Divide between three clean, dry 1L (4-cup) capacity bottles and seal.
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Mixing Bowl Set
Food Storage Container Set
Cutting Board Set