Monteverde Limoncello Recipe

Prepare the Lemons

Wash the lemons thoroughly to remove any wax or impurities. Using a vegetable peeler or a zester, carefully peel the lemons to remove the zest, avoiding the white pith as much as possible, as it can add bitterness.

Infuse the Alcohol

Place the lemon peels into a large glass jar. Pour the grain alcohol over the peels, ensuring they are fully submerged. Seal the jar tightly and store it in a cool, dark place for at least 7 days, shaking the jar gently every couple of days to mix the ingredients.

Make the Simple Syrup

In a medium saucepan, combine the water and granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Once dissolved, remove from heat and allow the syrup to cool completely.

Combine and Bottle

After the infusion period, strain the lemon peels from the alcohol using a fine-mesh strainer or cheesecloth. Discard the peels. In a large bowl or pitcher, mix the infused alcohol with the cooled simple syrup. Taste and adjust sweetness if necessary.

Bottle the Limoncello

Using a funnel, carefully pour the limoncello into clean, sterilized bottles. Seal the bottles with caps or corks. Store the limoncello in the freezer for a refreshing chilled drink.