Chef Luigi Certosella of Da Luigi - Capri, Italy
Adapted by StarChefs
4 cups pure
4 cups water
2 cups sugar
Peel the lemons, being careful not to peel the white
part of the skin (which would give them a bitter taste).
Cut the peeled lemons into wedges and put them with
the alcohol into a wide-necked bottle. Close tightly
and let rest in a dark room for 20 days.
After 20 days, prepare a pot with a liter of water
and the sugar. Warm the water slightly to allow the
sugar to dissolve. Pour the alcohol into the water-sugar
mixture, filtering out the lemon skin with the fine
sieve. Stir for few minutes and pour into clean bottles
quickly so the alcohol will not evaporate. Let the
bottles rest in a dark room for another 20 days. After
the 20 days, put the bottles in the refrigerator and
serve when cold. Limoncello will keep in the refrigerator,
if in a sealed container, indefinitely.