Limoncello Liqueur
Our Kitchen / 0 Comment / July 21, 2015

After a beautiful Private Reserve band cruise to Europe in 2010, we were able to visit Michael’s relatives who live about an hour and a half from Monte Carlo. We took a short drive from Nice after the ship docked and checked into our hotel. We then walked down the hillside and went to find our cousin’s apartment. First though we found a delightful pizza place as we were famished. After lunch we found their apartment and realized we could have looked up from the restaurant and seen their window. We had a few wonderful days and fabulous meals with our family. One of our favorite take a way’s was Piera’s incredible Kumquat liqueur, which she kindly gave us a bottle to take home. After 5 years we are still sipping on it. We realized we had no access to kumquats so have used her recipe to make limoncello. We found a few lemon trees on our property that have decided in this 4 year drought to produce fruit for the first time. Here is our recipe which is just now in the bottle and in the freezer!

Limoncello Liqueur
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Ingredients
  1. 14 lemons
  2. 1 liter or approximately a quart (32 oz.) of water
  3. 1 liter or approximately a quart (32 oz.) of 90 proof alcohol
  4. 1 kg or approximately a quart (32 oz.) of sugar
Instructions
  1. Peel the lemons with a small sharp knife leaving the white pith behind. Also, a vegetable peeler can be used to get these thin slices. Put them in a glass container that will hold the quart of alcohol and the lemon peel. The recipe was in liters but we did it in quarts.The equal ratios are what are most important. Leave the peel and alcohol in a dark place for 10-14 days.
  2. On the 11th day or so, dissolve the sugar in the water on a very low flame and check the color of the water, since it mustn’t change its color. Let it cool to room temperature and then add the lemon flavored alcohol to it.
  3. Put the liqueur in glass jars or used wine bottles that can be sealed. Let the liqueur rest for one month at least, the longer the better.
Notes
  1. The best way to enjoy it is to put it in the freezer before serving! Ours is still in the freezer!We have made rangpur lime-cello which makes a delicious liqueur but I would NOT recommend Kaffir limes. Keep the kaffir leaves for your Thai cuisine! We have just found kumquats at our local market and are in the middle of making kumquatello!
M Squared Wines https://msquaredwines.com/