Mer's Limoncello

Mer's Limoncello

1-2 pounds of organic lemons
1/2 of one 750 ml bottle of Everclear (200 proof grain alcohol) per 750 ml of limoncello - its best not to use vodka, as it contains water and flavors, which will affect the extraction.
Glass container for extracting lemon peels - wide mouth with lid, or cover with several layers of plastic wrap


Peel lemons carefully, removing only the yellow part of the skin. Drop peelings directly into grain alcohol in a glass container.

Cover container and keep in dark cabinet for 3-4 days until yellow color is extracted from peels. The peels will look like potato chips when the extraction is done. It may take less than 3-4 days, particularly if warm.

(Squeeze juice from lemons and freeze for other uses!)

On bottling day:
Make simple syrup: equal parts v:v of sugar and water:
375 ml water + 375 ml by volume of cane sugar for simple syrup - bring mixture to boil, cool with lid covering.

Sterilize containers for bottling (either with commercial sanitizer, by washing in dishwasher, or with a 1% v:v bleach solution, and rinsing well).

Decant lemon extract from lemon peels. Add one volume of simple syrup to bottles, followed by one volume of lemon peel extract. The clear components will become cloudy when mixed - this is normal. Store in refrigerator. Really nice with fizzy water and ice in the summer - or with mint and a splash of rum for a limojito! Also good on fruit or ice cream for postre!