Ingredients
Equipment
Method
- Select firm, fragrant unwaxed lemons and rinse them under cool water to remove any dirt. Pat them completely dry with a clean kitchen towel.
- Use a sharp vegetable peeler or microplane zester to remove only the yellow zest from all 10 lemons, avoiding the bitter white pith underneath. Work slowly and carefully around each lemon, stopping as soon as you hit the white layer.
- Place the lemon zest into your clean glass jar and pour the entire 750ml bottle of vodka over it.
- Screw the lid on tightly and place the jar in a cool, dark cabinet away from direct sunlight.
- Let the jar sit undisturbed for 14 days (2 weeks) while the vodka extracts the lemon flavor from the zest. You can swirl the jar gently every few days if desired.
- After 14 days, set a fine-mesh strainer over a large bowl and carefully pour the vodka through it. Use a wooden spoon to gently press the zest against the strainer to squeeze out any remaining infused vodka, then discard the spent zest.
- In a small saucepan, combine 1.5 cups of water and 1.5 cups of sugar over medium heat. Stir constantly until the sugar dissolves completely (about 5 minutes), then remove from heat and let it cool to room temperature.
- Pour the cooled simple syrup into your strained lemon-vodka mixture and stir gently to combine.
- Use a funnel to pour the finished lemoncello into clean glass bottles or jars, seal tightly, and store in your freezer until ready to serve.
Notes
Keep your finished lemoncello in the freezer, where it becomes perfectly sippable without ice and the intense cold brings out the bright, clean lemon flavor while mellowing the alcohol burn. Stored properly in the freezer, lemoncello will taste excellent for a year and remain drinkable for two years or beyond. The high alcohol content acts as a natural preservative. If you want a sweeter version, add a bit more simple syrup. If you prefer it stronger and less sweet, skip some of the syrup and add cold water instead.