How To Make Real Limoncello

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Limoncello Liqueur Recipe • The first few times we tried Limoncello… We didn’t ‘get it’. Not at all. Too sweet, too syrup-y. Why??? Then we tried the ‘House Made’ Limoncello at Soho House Toronto. The world changed. The barman explained what they did, and why we probably liked it. • So here’s the rundown: Start with the highest proof neutral grain spirit (or Vodka) that you can get. We use one that is 76% alcohol. As we understand it; this isn’t something that you can buy everywhere, some provinces / states cap alcohol by volume at 50%. So use what you can get; but 40% just isn’t good enough. • Next; they keep the sugar content much lower than you find in most other recipes. This keeps the flavour bright and refreshing, rather than sticky and sweet. • Final step… is let it mellow a few weeks before you drink it. • Of course maybe you like it super sweet and syrupy… In that case there’s nothing to see here. • Ingredients: • 4 Lemons • 300 - 325 mL of high proof grain alcohol (76% or 152º) • 150 - 250 mL of simple syrup • Method: • Wash the lemons! • Use a vegetable peeler to remove the lemon skin - just the peel, and not the white pith underneath (this is far too bitter). • Put the lemon peel in a sealable (Mason) jar. Pour over 300 - 325 mL of alcohol. • Give it a shake, and put it somewhere dark for two weeks. • After two weeks, strain out the peels and mix in the simple syrup. • We start around 100 to 150 mL (which gives a final alcohol by volume of around: 57 - 50%. • You may want to add more - so taste it and add what you need… • *Most people will want to get the % alcohol to around 40%** But remember it will taste mellower once it’s chilled and has rested a few more weeks. • Set it aside for a couple weeks before drinking. • • Visit our other channels: • Glen And Friends Cooking: / glenandfriendscooking • Glen's Hangar: / glenshangar • BrewHouse: / @glenandfriendsbrewhouse

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