Refreshing, and perfect to finish a meal. Better served cold.
This version is made with vodka. It is not traditional; however, it is much easier to source. Take note: this recipe needs 3-4 weeks of prep time.
Peel the yellow rind. A vegetable peeler works really well. Avoid as much white pith as possible, which tends to be bitter.This recipe does not use the juice, but do not just throw it away. You can freeze it for future desserts or drinks if you have no use for it now.
Place the rinds in a glass bottle that will seal and is large enough for the limoncello. Pour the vodka on the rinds.
Leave to rest for 3-4 weeks in a dark and cool place. Every 2-3 days, swirl the limoncello. It will be done when it is fragrant and a nice yellow color.
Once the infusion is ready, prepare a simple sugar syrup. Boil the sugar in water for 2-3 minutos. Cool for at least 15 minutes.
Prepare a strainer with a coffee filter. Strain the infusion to rid it of rinds and particles.
Add the simple syrup to taste (we like it with almost all the simple syrup). Use sterilized bottles to store. It will keep in the fridge for up to 2 months.