The first cello I have ever learned to make, I would have known nothing about homemade liqueurs and cellos if I would not have switched jobs and worked for Blacklock, and its head of bars, George, who taught me the basics of creating a cello. Limoncello is probably the easiest and most made across the globe (just a guess, btw). While most households of my country will make homemade pálinka, in Italy this is the homemade Limoncello.
Ingredients
- 12 lemons
- 1000ml of 95% spirytus
- 2000ml water
- 650g sugar
Equipment
- peeler
- kilner jar
The process
- Peel all the lemons, preferably with as little of the white pith as possible
- Put them in a freshly washed kilner jar and add the spirytus
- Close it tightly, so nothing will escape the jar
- Leave it for 2 weeks
- After 2 weeks, mix in the water and the sugar and taste
Estimated ABV: 32%
Shelf-life: 2 months
Notes
- You can freely adjust the amount of sugar you put in, just make sure you are tasting it as you go, more or less, up to you
- If you will use 95% spirytus, the alcohol will start eating the white pith after around 2 weeks, making the concoction more bitter. If you want to keep in the jar for longer than 2 weeks, I would recommend to remove the peels completely and leave the spirit for as long as you’d like, it wont go off.