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It takes a few weeks for this limoncello recipe to be ready, but, hey…we’ve got nothing but time!

 

 

Many years ago, my wife and I visited the Amalfi coast, and we spent several nights on the beautiful island of Capri. On our last night, we dined at the historic Grand Hotel Quisisana, and our meal ended with a glass of the most delicious limoncello I ever had.

I asked the waiter if it was possible to get the recipe of the limoncello, and he made a big deal about the recipe being a “secret.” Though disappointed, I understood, and I left Capri thinking that I would never taste it again.

 

 

Two weeks later, back at home, I was reading the latest issue of Conde Nast Traveler, and there in black and white, was the Quisisana limoncello recipe! WTF?

After making many batches of this limoncello, I started experimenting with other citrus, and the most successful by far was with grapefruit. Now I make a batch of each: lemon and grapefruit. It’s important to use 100-proof vodka in this recipe. Most vodka is 80-proof, so you’ll need to go to a liquor store with a better selection to find it. Absolut makes a good one, as does Stoli.

Four ingredients, easy to make. The toughest part is waiting for it to mellow a bit.

 

 

4 lbs. lemons, zest only
2 750-ml bottles 100 proof vodka
5 1/2 cups sugar
6 cups filtered water

 

Peel the zest off all the lemons, trying not to get any of the white pith that could make the limoncello bitter. (There will always be some…that’s OK.) Place all the zest in the bottom of a one-gallon glass jar with a lid.

Pour the vodka on top of the lemon zest pieces, seal the jar, and keep it at room temperature for a week, swirling the jar around gently once a day.

 

 

On the sixth day, combine the sugar and water in a pot over medium-high heat, and stir until all the sugar completely dissolves. Remove it from the heat, cover it, and let it thoroughly cool to room temperature (overnight is best.)

On day seven, strain the lemon zest, pouring the infused vodka into a clean glass jar. Discard the lemon zest.

Pour the sugar/water mixture into the vodka and mix it well.

At this point, you can pour the finished product into bottles. I like to let it mellow for about a month before drinking. (It’s worth the wait…although nobody says you can’t take a few “cheating sips” every now and then!)

I keep my limoncello refrigerated.