So much limoncello is made on the Amalfi coast in Italy that the interior of the Sorrento lemons grown there is basically considered a byproduct. I love making it with aromatic Meyer lemons, since they grow right in my back yard, but the same process can be applied to experiments with oranges (arancello) and other citrus. Use organic citrus if at all possible: the alcohol will be pulling everything out of those peels.
- 6 lemons
- 12 oz overproof vodka (not potato or rye)
- 1/2 cup sugar
- 1/2 cup water
- Wash the lemons very well with soap and water. You can even use vinegar if pesticides are an issue. Zest them, avoiding the white pith.
- Put the zest and the vodka in a mason jar and let it sit out of direct sunlight for 2-4 weeks, shaking occasionally. When the zest has lost its color, the infusion is done.
- Combine the sugar and water in a small pan and heat to dissolve, then allow it to cool.
- Strain the zest out of the vodka, then add the syrup. Allow the mixture to blend for at least a week.
Limoncello is best served straight out of the freezer.