Limoncello

How to Make Limoncello

This is basically a long-form of the Limoncello recipe that omits no details or explanations. If you plan to make Limoncello at home and have never tried it before, you should read this very closely.

Step One: Cut a hole in the box. (Just kidding.) The first step is actually to select your lemons. Whenever possible, select organic lemons because it’s actually the skin you use in making Limoncello and that’s also where all the pesticide is. Organic lemons also aren’t waxed, which is more crap that ends up in your liquor. Try to choose thick-skinned lemons with smooth skin. The reason for this is that it’s a heck of a lot easier to zest a lemon with smooth skin. And it kind of goes without saying that you should pick ones that don’t have stickers on them if possible.

Step Two: Wash the lemons. You’ll need to do this whether or not they are organic but if they aren’t organic it’s more of an ordeal. You need to scrub them under very warm water with a vegetable brush or some other plastic scrubber. Remove all stickers or stamps and as much of the wax as possible. Then dry them with a paper towel. Read more