Mimi Bobeck's Note:
Got this from a family I stayed with in Sorrento, Italy. Don't want to lose it. Can be made with either lemons or oranges. The Italian tradition is to use lemons since they are so abundant in the Almalfi coast. Americans showed me how to make this low sugar/low carb by substituting "spenda" instead of sugar.
My Private Note
Units: US | Metric
- 1Take a large glass jar.
- 2Large enough to hold to bottle of 750ml vodka.
- 3Add one of the bottles of vodka into the jar.
- 4Save the other bottle of vodka for later.
- 5Grate the zest of the 15 lemons into the jar of vodka.
- 6Cover jar tightly and let sit at room temperature for 30-40 days.
- 7The longer it rests- the better it will taste.
- 8No need to shake or stir the contents- all you have to do is be patient and wait.
- 9As the limoncello sits, the vodka takes the flavor and yellow color from the lemon peels.
- 10After 30-40 days, take the sugar (or Splenda) and place into a pan.
- 11Add the water and cook for about 7 minutes- until it becomes a thick sauce or syrup.
- 12Let the sugar mixture cool.
- 13Then open the lid on the jar of lemon and vodka mixture and add the sugar mixture into the jar.
- 14Add the 2nd bottle of vodka.
- 15Close lid on jar tightly and let it sit again for another 30-40 days.
- 16After the 30-40 days has passed, strain the lemon peel (lemon zest) and discard the zest (peel).
- 17Pour the remaining liquid, which is now lemoncello into bottles and place into the freezer until ready to serve.
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Nutritional Facts for Limoncello (Italian Lemoncello) or Orangecello
Serving Size: 1 (5691 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 4985.1
- Calories from Fat 21
- Total Fat 2.4 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 50.3 mg
- Total Carbohydrate 486.5 g
- Dietary Fiber 38.0 g
- Sugars 399.6 g
- Protein 9.7 g