Making Limoncello, step three

I started the process of making Limoncello a few months ago — and this afternoon, Mama and I enjoyed the fruits of my labor while stretched out on lounge chairs in our backyard oasis!

Step one was infusing vodka with fresh lemon peels, letting the mixture sit untouched in the dark for a month. Step two was removing the lemon peels and adding homemade simple syrup. Then I tucked the jars away in a cupboard and let them marinate for another month.

Jars of homemade Limoncello

The result was delicious! We ended up with a very mild Limoncello, as I was a little short on vodka. But we love it!

Today’s #OneGoodThing was the final step in the Limoncello process — drinking it with Mama!

Day 126 of 365. And Day 857 in a row (here’s the first 366 & the following 365)!

1 year ago today: Theatrical excursion and froyo

2 years ago today: First cherries of the year

What was your #OneGoodThing today? Please share in the comments!

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2 thoughts on “Making Limoncello, step three

  1. Your first post inspired me to make limoncello. I used neat alcohol (96% pure alcohol) which my late father-in-law had brought over from Italy years ago (or possibly bought in an Italian shop in England), then diluted it to the equivalent of vodka. I found a recipe on-line which said I only need to leave it for a week, shake every day, no mention of keeping it in the dark, then leave another week after removing the peel and adding the sugar syrup. It is very nice. It is cloudy, but that’s no problem. In Italy you can (or could) buy that pure alcohol and essences for making liqueurs that ‘taste like’ Strega, Amaretto, Goccia d’Oro etc.

    Liked by 2 people

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