Pare the zest from limoncello cake the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day. Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved.
Add the vodka and peels and leave for a further week, shaking the jar regularly. Strain into decorative bottles, adding a few strips of lemon zest to each bottle. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. A star rating of 4 out of 5. Mix up this easy limoncello spritz from Lina Stores in minutes. A star rating of 5 out of 5.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Gennaro Contaldo shares his recipe for traditional limoncello, made with the zest of Amalfi lemons. Serve cold or use in desserts. Use a peeler to pare off the rind, avoiding the white pith. Set in a cool, dry place for 7 days.
Seven days later, put the water in a pan and bring to the boil. Add the sugar and stir until it dissolves. Remove the syrup from the heat and allow to cool. Open the jar and strain the alcohol through a sieve into a large jug, discarding the peel. Add the alcohol to the sugar syrup and mix well. Seal and store in a cool, dark place for at least 10 days.