Limoncello after Italian Meal is a perfect ending!

Authentic Italian Limoncello

8 organic lemons

1 liter bottle vodka 1,000 ml (I use Absolute, Titos or 95% pure grain good quality alcohol)

2 bottles filtered water (16.9 oz per bottle)

3 1/2 cups of white granulated sugar

2 Limoncello 12 oz jars with lids. I get mine from Christmas Tree Shops

Directions:

Wash your lemons in warm water and scrub to remove any wax. Remove the peel with a very sharp peeler r knife, being careful to remove only the yellow part of the lemon. Using a veggie peeler, remove the peel from the lemons in long strips (reserve the lemons for other lemon recipes).  You do not want to use any of the white pith. It will make your limoncello bitter.

Place the lemon peels in a 2 qt pitcher.  Pour the vodka (of your choice) over the peels and cover with plastic wrap for 40 days in cool dry place. Mix with spoon occasionally.

Boil the water and add the sugar to make simple syrup. Cool for 15-20 minutes. Sieve the lemon skins out of the steeped mixture and add the 2 liquids. Leave again for another 40 days to age.

Filtering using large sieve and unbleached coffee filters. I strain the solid skins out the steeping, using cheese cloth. I filter before and after using paper unbleached coffee filters.

After aging you can do a final filtering and then you have an authentic Limoncello. Store in freezer.

Serve with vanilla ice cream, pound cake or serve as shot after dinner (which is my favorite). It is also great for digestion! That’s what my Nana said! ENJOY!