I've made Limoncello many times, can also use Lime or Orange, whatever is available and most reasonably priced.
Changes I make because my family love Lemon ... is 4 cups water, 4 cups sugar and 1 cup of the squeezed lemon juice: pulp, seeds and all. I only use a lemon zest, any white will ruin the sweet tart aftertaste to bitter! I throw everything into my 4 Litre container right off the bat, and let it stew a week or so until the flavor is right! Strain and bottle, storing in the fridge ... transfer to deep freeze before serving!
3 users found this review helpful
Feb. 27, 2014