Limoncello is a traditional Italian lemon liqueur that is typically served as a digestif or after-dinner drink. It's made by steeping lemon peels in high-proof alcohol, then diluting the mixture with simple syrup. This recipe is special and thus the title of this recipe of "Scottsdale's Best Limoncello Recipe" because it uses lemons from the "Turquoise House Scottsdale - South." Thank you to our very special Guests Stan and Nancy for the photos, recipe and inspiration!
- 10 large lemons, preferably organic
- 1 (750-ml) Absolute Vodka
- 2.5 cups granulated sugar
- 3.5 cups water
- Wash and dry the lemons. Using a vegetable peeler, remove the zest from the lemons in wide strips, taking care to avoid the white pith.
- Put the lemon zest and alcohol in a large, sterilized glass jar with a tight-fitting lid. Stir to combine, then close the jar and store it in a cool, dark place for 10 days.
- After 10 days, make a simple syrup by combining the sugar and water in a saucepan. Cook over low heat, stirring constantly, until the sugar has dissolved. Allow the syrup to cool completely.
- Strain the lemon-alcohol mixture through a fine-mesh strainer or cheesecloth into a large measuring cup or bowl. Discard the lemon zest.
- Add the cooled syrup to the lemon-alcohol mixture and stir until well combined.
- Pour the limoncello into clean, sterilized bottles. Store the bottles in the freezer until ready to serve.
Tips and Tricks:
- For the best flavor, use organic lemons that are unsprayed and have thin skin.
- If you prefer a sweeter limoncello, you can adjust the amount of sugar in the simple syrup to taste.
- To serve, pour the limoncello into small glasses and serve chilled. It's also delicious mixed into cocktails or drizzled over desserts.
Conclusion: This Scottsdale-inspired limoncello recipe is the perfect way to enjoy the sweet and tangy flavors of the Southwest. Whether you serve it as a digestif or mix it into cocktails, it's sure to be a hit with your guests. So go ahead, take a sip, and savor the sunshine.