This recipe was originally published as part of a menu in Tasting Table National. 

TT Test Kitchen Tip: Store finished limoncello in the freezer for quick and easy access. Because the vodka used in this recipe is 100-proof, the limoncello won't turn to ice in the freezer.

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Bright in color and flavor homemade limoncello is well worth the wait.
(750 ml) bottle
  • 12 lemons, washedOne 750 ml bottle high-quality 100-proof vodka2¼ cups granulated sugar2¼ cups water
  1. Use a vegetable peeler to remove the peel from the lemons in long strips. Trim away and discard any white pith with a paring knife. In a large jar with a tight-fitting lid, combine the lemon peels with the vodka. Cover and set aside at room temperature for 2 weeks, until the lemon peel is pale and the liquid is a rich yellow color.
  2. In a medium saucepan set over medium heat, stir together the sugar and water. Heat until the sugar dissolves, about 5 minutes. Set aside to cool completely. Combine the simple syrup and the lemon-vodka mixture, cover again and set aside at room temperature for 1 day. Strain the lemon peel out of the liquid and discard. Transfer the limoncello to bottles and serve chilled.
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