Stronger Limoncello Lemoncella Recipes

Steps:

• Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
• After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
• Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
• Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.

Steps:

• Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
• Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Steps:

• Wash the lemons well.
• Using a potato peeler cut away the nice yellow zest leaving behind the white pith. Place the zest into a 1 gallon glass jar.
• Now take the lemons and slice the tips off and down the center. Core using a v cut in the center and remove the seeds.
• Place this half face down and then peel off all the white pith leaving behind a nice cored and peeled lemon half. Now slice and put with your zest into the jar.
• When all the lemons are done this way and in the jar pour over them 8 cups of vodka.
• Set in a dark corner where you won't forget it for five days. Stir twice a day gently. A chopstick works well or wooden spoon. Stay away from metal.
• After the five days, add the sugar to the jar and stir well.
• Now let it set stirring gently each day for at least 3 weeks a month is better. The sugar will take a few weeks to dissolve well. This is fine.
• At this point you can strain and bottle or let it sit longer, up to six months sipping off the top. It will thicken with time and gain flavor like any good liqueur.
• It is excellent strained, chilled, and sipped.