Meyer Lemon Limoncello Recipe


— By Tammy Kimbler


4-5 Meyer lemons
2 c vodka
2 c raw sugar


Wash and zest the Meyer lemons, leaving behind as much of the white pith as possible.  Juice the lemons until you have 1 1/2 cups of liquid.  If you are short, add water to make up the difference.

In a sauce pan, add 1/2 cup juice and 2 cups of sugar.  Heat to dissolve the sugar, then add the remaining juice.  Simmer on low for 7 minutes.  Cool slightly.

In a glass quart jar, add the lemon zest, juice syrup and top off with vodka.  Add a lid, shake to distribute, and store in a cool, dark cupboard for one month.  After a month, strain the liquid and bottle.  Limoncello will keep indefinitely at room temp , unless winter lasts past April… 

Related Blog Post: Sunny Meyer Lemon Limoncello
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