Limoncello from Organic Lemons – Traditional Recipe

Ingredients:

10 large organic lemons (preferably from southern Italy, such as the Sfusato Amalfitano variety, but any thin-skinned organic lemon will work)
1 liter of rectified spirit (95% ABV, preferably grain-based, not potato-based)
1 liter of water
700–900 g of sugar (depending on your preferred level of sweetness)

Preparation:

Wash the lemons thoroughly. Organic lemon peels are unwaxed, but it's still worth scrubbing them gently with a soft brush and drying them.
Peel the lemons thinly – only the yellow zest (avoid the white pith underneath, which is bitter). A vegetable peeler or a sharp knife works best.
Place the zest in a glass jar and pour over the spirit. Seal tightly and store in a cool, dark place for at least 24 hours, preferably 3–4 days. Shake the jar daily. The zest should release all its aroma – the spirit will turn a vibrant yellow.
After the maceration period, prepare the sugar syrup: mix hot water with the sugar, stirring until completely dissolved. Let it cool.
Strain the infused spirit through a sieve or cheesecloth to remove the zest.
Combine the spirit with the cooled sugar syrup. The limoncello may become slightly cloudy – this is normal and desirable (known as the louche effect).
Pour into bottles, seal tightly, and let rest for at least 7 days, preferably a few weeks, to allow the flavors to meld.

Serving:

Serve limoncello well chilled – ideally straight from the freezer, in small glasses as a digestif after a meal.

Note: Do not add lemon juice – use it to make lemonade instead!