Instructions

Prepare the Lemon Zest

Wash the lemons thoroughly and dry them with a cloth.

Peel the lemons using a vegetable peeler, removing only the yellow part and avoiding the bitter white pith.

First Infusion

Place the lemon zest in a glass jar with an airtight lid.

Pour in the alcohol, seal the jar, and store it in a dark, cool place for 30 days.

Prepare the Syrup

After 30 days, strain and remove the lemon peels.

In a saucepan, combine water and sugar, bring to a boil, and stir until fully dissolved.

Let the syrup cool completely.

Second Infusion

Add the cooled syrup to the infused alcohol.

Seal the jar again, shake well, and let it rest for another 40 days in a dark place.

Finish and Store

After the resting period, strain the limoncello and transfer it into clean bottles.

Store in a cool, dry place, or in the refrigerator or freezer.

Thanks to its alcohol and sugar content, it will not freeze.