Meyer Limoncello

I adore Limoncello.  I’ve use it in recipes here and there.  With the Meyer Lemon in peak season now, I can’t help it but to make my own Meyer Limoncello.  (note: this post was written a couple months ago and didn't have a chance to publish until now, sorry for the delay!  I hope you still see Meyer lemons around as I do get them all year round from my In-Law's garden)  It’s also a recipe some of you, my dear readers, have requested.  So, here we go.  If you’re not familiar with Limoncello, it’s an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia, and Capri.  Limoncello is the second most popular liqueur in Italy but has recently become popular in other parts of the world too.

Traditionally, it is made from the zest of Femminello St. Teresa lemons, that are also known as Sorrento lemons.  Lemon zest, or peels without the pith, are steeped in grain alcohol until the oil is released. The resulting yellow liquid is then mixed with simple syrup.  Limoncello is traditionally served chilled as an after-dinner digestif.  Limoncello imparts a strong lemon flavor without the sourness or bitterness of lemon juice.  I say, they are sweet enough to be considered as a dessert beverage.



Aren’t these Meyer Lemons beautiful?  They are straight from my In-Law’s garden.  I’m such a lucky girl to get these gorgeous citrus almost year-round.  I love the sweeter and floral aroma in the Meyer lemons that you won’t find from regular lemons.



Besides using the Limoncello in baking and cooking, they are just as wonderful when chilled or served over ice.  So, cheers, my friends.  The Meyer Limoncello is definitely a sweet treat after a meal. 



Here’s how I made it.  First, wash and pad dry the Meyer lemons. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use).  Also, please use organic and un-wax Meyer lemons because we're using the peels.



Using a small spoon, scrape away the white pith from the lemon peels; discard the pith.  See the difference on the peel below?  I purposely scraped half of the peel so you can see the white pith and how it should look after scraping.



Place the lemon peels in a pitcher, at least 2-quart in capacity.



Pour the vodka over the peels and cover pitcher with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.



When 4 days are up, in a medium saucepan, stir the water and sugar over medium heat until the sugar dissolves. Let the syrup cool completely.



Pour the sugar syrup over the vodka mixture. Cover and let it stand at room temperature overnight.



Strain the Meyer limoncello through a mesh strainer. Discard the peels.



Transfer the Meyer limoncello to sealed bottles and refrigerate until cold, at least 4 hours and up to 1 month.



I love the natural yellow color from the Meyer Lemon peels.  The aroma is amazing after just a few days of steeping and the peel definitely releases all the goodness into the liqueur.  What’s the benefit of making your own Meyer Limoncello?  Besides its unique aroma that you don’t get from regular lemons, it’s way cheaper to make your own.  Plus, it’s all natural without any preservative or food coloring.  That’s enough reasons for me to make another batch once I have finished this batch. 


 


Please drink responsibly.  Health and General Disclaimers.
 





Meyer Limoncello: (Printable Recipe)

10 Meyer lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 cups sugar

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small spoon, scrape away the white pith from the lemon peels; discard the pith.

Place the lemon peels in a pitcher, at least 2-quart capacity. Pour the vodka over the peels and cover pitcher with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

When 4 days are up, in a medium saucepan, stir the water and sugar over medium heat until the sugar dissolves. Let the syrup cool completely. Pour the sugar syrup over the vodka mixture. Cover and let it stand at room temperature overnight.

Strain the Meyer limoncello through a mesh strainer. Discard the peels. Transfer the Meyer limoncello to sealed bottles and refrigerate until cold, at least 4 hours and up to 1 month.