Tuesday, 1 April 2008


This is best served cold from the freezer, neat or over ice.
1500ml alcohol (strongest you can get) I used vodka, Deb said Grappa is good too
15 large, thick-skinned lemons
750ml rain water
3/4 - 1 kg sugar
  1. Put alcohol into a large jar
  2. Clean lemons, dry and then, using a lemon peeler, peel the lemons - making sure you don't get any pith. Make the pieces as large as possible
  3. Put the peels into the jar with the alcohol and stir gently. Make sure lemon is covered.
  4. Cover tightly and put into a cool, dark place to infuse
  5. On days 8, 22 and 36 gently shake or stir and return to cool, dark place
  6. On day 45 dissolve sugar in water and boil 5 mins. Cool as it needs to be cold to add to lemons
  7. Gently scoop out the peels with a slotted spoon
  8. Filter liquid thru' a coffee filter. Repeat if not clear
  9. Into a clean jar place the filtered alcohol and the sugar syrup to taste (don't taste too much!) and leave for 40 days.
  10. Filter again thru' coffee filter
  11. Bottle and seal well. Enjoy.


Veggie Gnome said...

Thank you so much for posting the recipe! It sounds easy, delicious and very tempting. Pity I used the last lot of lemons for 2 big jars of preserved lemons. But I am sure the next glut will be here again soon.

Thanks for your very generous offer to have the batch tested by a professional. However, I was wondering whether I shouldn't taste a professional's batch first, before attempting to make mine. :)

Kate said...

Is that an April Fool's Day joke? If not then send me an email via the blog and we will arrange it!

Cwm Goch Chronicles said...

Now I understand your comment about the Limoncello!!!!
Just saw this site - will be back. Have plans to make that great sounding lemon tart. :)