With summer sadly over, you may have found yourself with a handful of extra lemons laying around. As you put your summer clothes into storage and break out heavier clothing, you can hang on to summer and be ready for warm days in 2024. The recipe below is one to make now and save for later. You’ll use up your lemon rinds and be left with lemons for lemonade!
7 large lemons (or equivalent, preferably organic)
750 ml grain alcohol (minimum 150 proof – otherwise it will turn to slush in the freezer)
750 ml (25.5 oz) water
525 grams sugar
- Wash and sanitize a 2 quart sealable glass jar/container
- With vegetable peeler, remove the peel from the lemons in long strips and place them into your glass container.
- Pour the alcohol over the lemon peels.
You may seal the jar tightly and leave it in a dark place for two weeks to intensify the extraction of the lemon essence and the resulting flavor. You can also immediately skip to the next step if you prefer a mellower flavor.
- Make a simple syrup by combining the water and sugar in a sauce pan and heating it over low to medium heat. Stir the sugar until it is fully dissolved. Let it cool to room temperature.
- Pour the simple syrup into the glass jar and seal tightly
- Allow the mixture to sit for at least two weeks, preferably a month giving the flavors a time to blend and mellow.
- Store the jar in the freezer and serve cold.
Note, if you are dividing this up as a gift bottle, you can optionally strain out the lemon peel and pour the limoncello into bottles. You can also place a peel into each bottle and then fill the remainder with the limoncello.