Yep, that’s right folks!
My patience wore out and I am finishing up the Limoncello. I was going to wait 45 days, but the lemon zest is white now, so I am assuming they have given their all to the alcohol.

Syrup time…..

400g Granulated Sugar (Sorry, but I did measure by weight)
16 oz Water

This is what I am starting with for 2 reasons:

• My water content is higher due to the 75.5% Grain alcohol that I had to use.


• Meyer lemons are sweeter than Eureka or Sorrento.

If I had 95.5% I would use 24 oz of water, maybe a little more, to keep the ending percentage around 25%-30%.
After all, this is suppose to be a liqueur, and should not be up in the 40% like harder liquors (i.e. Vodka, Gin)

Anyway, Boil your sugar syrup for about 5 minutes.

Remove from heat and let cool.

Once the syrup is cooled, add to the steeping jar and shake to mix.

Let sit for at least 1 hour, before Bottling.

I found some great bottles at Marshall's, made out of Recycles glass.. Awesome!!

Bottle your Limoncello and promptly toss in the freezer. Oh, the center one, I added just a little ice cold water to show the reaction of cold water on Limoncello... It turns cloudy like ouzo

Limoncello is like revenge, best served Ice Cold… ;)

Chin Chin!!
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