Homemade Limoncello

Limoncello is a lemon liqueur, the second most popular (after Campari) among spirits in Italy. Italians drink limoncello in its pure form, as a digestif, and as part of cocktails. Before use, the limocello is cooled, sometimes ice is added or served in small glasses pre-aged in the freezer. The principle of making limoncello is so simple that almost every Italian family, not to mention restaurants, has its own recipe for this liqueur. Due to the fact that the liqueur is prepared by infusing lemon peel with alcohol (the infusion period is usually 3-5 days), limoncello contains a large amount of vitamin C. By the way, you can also prepare arancello in the same way, replacing lemon peel with orange peel.

Ingredients

• 10 lemons. best with the thickest skin possible
• 1 liter of vodka
• 1 liter of drinking water
• 600 g sugar

Directions

1. Remove the zest from the lemons with a long ribbon (be careful not to grab the white cotton wool, it tastes too bitter). Put the zest in a large bottle or decanter, fill with vodka. Close and let sit for 1 week at room temperature.
2. In a saucepan, bring water and sugar to a boil, cook the syrup for 15 minutes. Do not stir, especially at the beginning, otherwise the sugar will crystallize. Remove from heat and cool.
3. Mix the syrup with the vodka tincture. Strain the mixture and bottle. Cap and leave for 2 weeks in a dark place at room temperature.
4. Chill well before serving. Pour into vodka glasses and serve as a digestif.