Here's the recipe to make Limoncello with lemons or Pompelmocello with grapefruits. It's simple to make, but just requires patience. You can drink it in chilled shot glasses or use it to make your favorite citrus cocktails. Take a bottle of it with you to your next party!
Limoncello or Pompelmocello16 organic lemons or
10 large organic grapefruit
Don’t use conventional citrus because it's coated in food wax. The peel (the “zest”) is how you create the flavor, so it’s important to use only organic citrus.
2 750ml bottles of grain alcohol (Everclear 151 is a good choice)
Make sure it's at least 100 proof because anything below that point may cause liqueur to freeze if storing in freezer.
4 cups white sugar
6 cups water
Fine mesh strainer or 3 large coffee filters
Narrow neck funnel
2 Gallon size glass airtight jars (new jars to ensure quality)
Glass swing cap bottles (sterilize them in the dishwasher before bottling)
These bottles are great for gift giving or just use your empty 750ml grain alcohol bottles if you don't plan on sharing. You can find the ones pictured above at Cost Plus Imports or purchase them on-line.
STEP ONE (band-aids on hand)
Thoroughly wash your citrus in hot water and pat dry. Using a vegetable peeler carefully remove the skin, trying to peel in long strips, until all the zest is removed. Be careful not to peel too deep or you will also be removing the pith which will create a bitter finish that you don’t want in your liqueur. The longer peel strips make it easier when you are at the straining stage.
STEP TWO (the patience part)
In a gallon sized glass jar, add the citrus peel and pour the grain alcohol over the top. Seal the jar and store in a cool, dark place for at least 10 days, giving it a little shake daily. If you’re really patient, you can store your infused alcohol for up to a month. The longer you let it sit, the better it will taste in the end. We made it to 2 weeks.
STEP THREE (almost there but not quite yet)
In a medium saucepan, make a simple syrup by combining the water and sugar over medium heat, stirring constantly, until the sugar is completely dissolved. Once it just starts to boil, remove it immediately from the heat and let it to cool completely.
In a separate gallon sized glass jar, strain the citrus infused alcohol in order to remove all impurities. You can use a fine mesh strainer or if you don't have one, use large coffee filters set in a strainer. If you wet the filters with water beforehand, they won’t absorb as much of the infused alcohol. You'll probably need 3 large coffee filters.
Combine the simple syrup with the infused alcohol. With a narrow neck funnel, you can start bottling your liqueur but leave a 1-inch headspace. Unfortunately, it’s still not ready to drink just yet.
FINAL STEP (plan a party and find your shot glasses)
Your liqueur needs to be refrigerated for at least 3 days before consuming. Most spirit makers would say that you should let the liqueur “marry” together in the refrigerator for at least 2 weeks in order to achieve the best flavor.
This recipe makes about 2.5 liters of liqueur. It should be served very cold so it's best to keep it in the freezer.
Cheers!
