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If you haven’t tried Limoncello, you absolutely must. Last week I headed to a terrific NYC Italian Trattoria, Bar Stuzzichini. Owner and seasoned restaurateur Gerard Renny and his son Max, showed me how they make their delicious homemade Limoncello using inexpensive and simple ingredients so you can make it at home yourself!
Gerard Renny’s Famous Homemade Limoncello
Fills Approximately 30 2 oz. Shot Glasses
- 1 Liter Unflavored Vodka (if you dig the flavor of Grappa, you can make it with that too!)
- 12 Lemons
- 1 large Mason Jar or Pitcher with a tight fitting lid
- 4 Cups Simple Syrup
Here’s how to make the Simple Syrup
*On low to medium heat, dissolve 2 cups sugar & 2 cups water. Do not boil
1. Combine the skins of 12 lemons (use a trusty peeler) and 1 liter Vodka in large mason jar or pitcher. Let sit for 5-6 days.
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2. After 6 days, add 1 quart of simple syrup and let it sit for 24 hours
3. Strain lemon peels from mixture. (Marinated lemon peels can be used later to garnish specialty drinks…cocktail hour anyone?)
4. Store in freezer and serve ice cold straight from the mason jar into shot glasses
Me (Evette Rios) and Gerard Renny
Let me know how your limoncello adventures go, and if you are in the New York city area, check out Bar Stuzzichini, their incredible selection of “stuzzichini” (Italian for appetizer) will allow you to taste a little of a lot of authentic southern Italian flavors.
Watch the video:
Limoncello Made Simple from rachaelray.com on Vimeo.
Delicioso!
05.09.09 @ 4:08 pm
I love Limoncello!
05.09.09 @ 8:42 pm
Do you have to keep this frozen or refrigerated? Or…can it stay on a shelf for any length of time?
05.09.09 @ 10:28 pm
The receipe for limoncello calls for 12 lemons is that 12 lemons sliced up or whole or what? Need a little more info on how the lemons go in the Vodka. Thanks
05.10.09 @ 12:30 am
started my limoncello last week. good to know i don’t have to wait another week to add the syrup. that jar is taunting me!
05.10.09 @ 10:55 am
Hi tazonredmountain,
Basically what you do is peel the 12 lemons, and stick them in a jar with the vodka. Then seal up the jar and let it sit for 5-6 days until the vodka is well infused with lemon goodness.
Let me know how your limoncello goes!
05.10.09 @ 12:26 pm
HOW DO U MAKE THE SIMPLE SYRUP????? OR DO U BUY IT?
THANX
05.10.09 @ 2:27 pm
Is the simple syrup 1/2 qt. jar or 1/2 qt. sugar? Which?
05.10.09 @ 11:55 pm
Simple syrup for this recipe is 2 cups of sugar and 2 cups of water. So one half sugar and one half water…
05.11.09 @ 8:59 am
There’s a recipe for Simple Syrup on the website here
http://www.rachaelray.com/recipe.php?recipe_id=832
05.11.09 @ 7:22 pm
Our recipe is similar LOVE IT!!!
05.11.09 @ 7:24 pm
We do two batches one with the peel one with the lemon try it
05.12.09 @ 8:59 am
I love limoncello too…I get it all the time for dinner parties or just a fun weekend! It’s best seved cold so I usually keep mine in the freezer!
05.12.09 @ 5:56 pm
To all the Limoncello lovers, here it is:
I tried with vodka, no good. The best way is using pure alcohol, (96%)available in liquor stores. Using vodka, comes out clear,(like in the video), using pure alcohol comes out yellow, like the original.
Ingredients:
1 liter water, 1 liter of alcohol, 1 kg. sugar, = 2.2 lbs. , I use a bit less sugar 800g, instead of 12 lemons, I use about 15 to 18 lemons, plus 2 or 3 limes. Add lemon peels and limes in alcohol, let cure for 7 to 10 days, stir once a day, (use only glass container to cure).
Boil water in pan and then add sugar. Let cool, empty all peels and alcohol in pan, let it sit for few minutes, then pour in bottle, filtering the entire amount. From this you will get minimum 2 liters. Enjoy and saluti a tutti.
05.14.09 @ 10:31 am
@Dominick - Thanks for the recipe. I agree that the ‘right’ way is with ‘grain’ alcohol or the like, which BTW is illegal to buy in NY State, where I live, but not in NJ or CT. I have seen alot of different recipes online and am working on a batch right now, but everything i’ve read indicates yo should let it alone for at least 4-6 weeks for the real deal.
On the other hand, I happen to know Bar Stuzzichini where Evette’s recipe comes from and have had their limoncello and it is delicious, so go figure!
05.16.09 @ 7:08 am
Im confused…the directions at the top say to use the peels of 12 lemons…then Evette said to peel 12 lemons and put them in the mason jar…Is that put the peels or the lemons in?
05.18.09 @ 4:25 pm
To Poldy. I am not saying that Bar Stuzzichini method is bad, I just don’t like the Vodka way. (In Italy they do not use Vodka), However if the grain alcohol is not available, then Vodka will do.Last batch I made was in the jar for about 3 to 4 weeks, (made 2 lit.= 4 lit.) and came out excellent and very yellow in color, (like the original). It won’t hurt if it stays longer. Minimum should be at least 5 days, but I let it cure longer.One of my recipe is from Naples, the other (asking for a couple limes is from Sicily). Adding the 1 or 2 limes gives out more lemon flavor, but don’t forget to stir every day or every other day, it’s important. Ciao
06.03.09 @ 11:28 am
My Hubs and I have made our own Limoncello several times and it is great! We use 100 proof vodka for ours, and my simple syrup recipe is 2 sugars:1 water - simmer until clear. I’m not sure we use quite that much syrup in ours, just add to taste. It should be stored in the freezer - the taste is best when it’s ice cold. We use a microplane and zest about 12 lemons, and usually 1 lime. I agree with Dominick that 5 days is a minimum - if you have the time we usually go 10 days. Hope you enjoy this beverage as much as we do!!!
06.20.09 @ 6:44 pm
Made my first patch this week. I used 15 peels from lemon (forgot the limes), and “grain” alcohol, 95% Everclear. I let it sit for 7 days. Added the simple syrup tonight and it is really yellow. Hope it comes out. Will find out tomorrow when I have Father’s day dinner.
09.18.09 @ 6:38 am
My limoncello was strong and one shot made me sleep really good even though I wasn’t ready for bed. Next time I will use Vodak instead of Everclear. It’s September and I still have some in the freezer.