This limoncello recipe requires at least 1 week to infuse but the longer, the better. We let ours infuse for 3-4 weeks. 

Limoncello

Makes 1.8L 

Ingredients

8 large lemons, washed and dried 
750ml vodka (we used Absolut Vodka) 
750ml hot water 
3 cups sugar  

Method

1. Using a sharp knife or vegetable peeler, cut the yellow rind from each lemon, removing as little of the white pith as possible (this will add bitterness). 
2. Place rind pieces into a 1L sealable jar or container and pour in the entire bottle of vodka. Use a weight, such as a heavy glass, to keep the lemon rind submerged in liquid.  
3. Seal and store in a cool, dry and dark place (a dark cupboard is best) for at least 7 days, or up to 1 month. The liquid will take on a beautiful golden hue.  
4. Once infused, strain vodka over a sieve to remove lemon rind. Discard rinds. 
5. Place water in a pot over high heat and bring to a boil.  
6. Add sugar and remove from heat. Stir thoroughly to fully dissolve sugar. Cool the sugar syrup completely. 
7. Combine infused vodka and sugar syrup and pour into freezer-safe sealable jars or bottles.
8. Keep in the freezer and serve ice cold for a stunningly fresh shot, or add to sorbets, ice creams or brushed onto cakes.  
9. Store limoncello in the freezer for up to a year. It will take on a syrupy, slushy consistency, which is ideal. If it does freeze solid, move to the fridge instead. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

Also read: Amalfi lemon sorbet

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