Our version of the lemon-infused Italian liqueur is bright and refreshing.
- Yield: Makes about 2 quarts
Photography: GENTL & HYERS
Source: Martha Stewart Living, May 2005
- 11 lemons
- 1 liter 160-proof vodka, or grain alcohol
- 3 cups sugar
- 3 cups boiling-hot water
Peel strips of zest from lemons using a vegetable peeler; reserve lemons for another use. Put zest and vodka in an airtight container; let stand at room temperature at least 2 days (or up to 1 week).
Stir together sugar and the hot water until sugar is dissolved; let cool. Stir sugar mixture into vodka mixture; refrigerate in an airtight container 1 day.
Before serving, pour through a large sieve into a decanter or serving vessel; discard zest. Pour 2 ounces limoncello into each glass.