Homemade Limoncello–with Myer Lemons

I went to Costco last week and found that they had Myer lemons so I bought some. (Myer Lemons season is short, so you have to grab them when you see them.) I looked up various recipes for homemade Limoncello, and ended up going with the one from Cooks Country, because it was the quickest to infuse.

You remove the zest from a bunch of lemons and you put them in a blender with Everclear (or vodka if you want a less strong limoncello).

Then you run it in the blender until the zest is chopped up pretty fine.

You put it in a clean jar with a tight fitting lid and store it in a cool dark place for a week, shaking it once every other day.

After a week, strain the solids out and return to a clean jar.

I had to divide it between two 1/2 gallon jars to have enough room for the simple syrup.

I made the simple syrup and let it cool to room temperature, and added it to the two jars.

Once you add the syrup, the limoncello needs to be stored in the refrigerator.

I have ordered bottles that I will decant it into to give as holiday gifts.

There are some delicious sounding cocktails that you can make with limoncello!