Remove syrup from heat and allow the simple syrup to cool to room temperature. Pour infused alcohol into the syrup through a fine-mesh strainer, discard lemons, stir the mixture well. Using a jar funnel pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving. Instructions. In a medium bowl, stir together the sugar and hot water until sugar has dissolved. Stir in the lemon juice and cold water. Stir in limoncello. Pour into a pitcher and refrigerate until reader to serve. Pour in glasses filled with ice. Garnish with lemon slices. 3 days ago · Cover the peels with vodka: Transfer the lemon peels to a 1-quart jar and cover with vodka. Screw on the lid. Infuse the vodka: Let the vodka and lemon peels infuse somewhere out of the way and See notes at the bottom of this post on the peel vs. pith. Place the lemon rind and vodka into an airtight, glass container and let stand at room temperature for one week. Give the glass jar a vigorous shake every day to agitate the vodka and lemon peel. Juice the lemons and save for use in stage 2. Heat the water and sugar on the stove top to dissolve the sugar crystals. Let cool. Pour into the strained lemon vodka, mix well. (taste for sweetness nowif not sweet enough, repeat step 7 again with more sugar/water) Pour into bottles and refrigerate (or preferably, place in freezer) Prep the oven. Preheat oven to 350°F. Then grease a bundt pan well with cooking spray. Mix the wet ingredients. Using either a stand mixer or a hand mixer, combine the sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello, and lemon zest until everything is well incorporated. Mix the dry ingredients. Gather the following ingredients: 11 lemons, 1 (750ml) bottle vodka, 1 cup of just-boiled water, and 1 cup of granulated sugar. Start by peeling the lemon zest into thick strips, avoiding as much of the white pith as possible, and add it to a big glass jar. Pour the vodka into the jar and stir the two together. The next part is to leave the lemon peel and pure alcohol sit for at least 10 days so that the flavours from the peel are extracted. The next stage is to strain the peel from the alcohol and blend with sugar syrup. Sugar syrup is simple to make, 1 kg of white sugar to 2 litres of water. Boil the water and sugar until it is completely dissolved. The recipient will appreciate the homemade factor, as well as being able to enjoy the irresistible taste of this aperitif. Since limoncello can last for up to 12 months in the freezer or refrigerator, you could make a large batch to last you for a whole year. To make limoncello, you will need: 14 lemons. 750ml vodka. Pour all of your liquid ingredients into a cocktail shaker with ice and shake shake shake. Make sure that you shake it until it is very cold. Strain the drink into a coupe glass (or a martini glass, if that's more your style) and float a lemon wheel in the glass. Et voila: pretty and pretty delicious. mEsTL2v.