When we made lemon gelato (here), we kept the peels and made limoncello with them. Our version of limoncello, because I don't think there's one accepted way to make limoncello - every person who makes it has a long tradition of family recipes, stories and secrets to work with. One thing they all have in common, though, is that limoncello is incredibly easy to make. All you need is a few fresh, organically grown lemons - and organical lemons is important because you'll be using the peels, and don't want any pesticides in your drink - and some distilled spirits, plus water and sugar.
6-8 fresh, organically grown lemons
1 liter 90° alcohol, acquavite (distilled spirits), or vodka
1 liter water
600 gr sugar
(to convert measurements, go here)
Time required: 10 days
Wash the lemons, peel with a sharp knife (only the outer, yellow part, not the white pith). Put the peels in a large jar and pour the alcohol over them. Put the lid on the jar, set it in a cool, dark place, and let the peel infuse for one week - you'll see that by the end of the week, the alcohol will have turned yellow, while the lemon peels will have lost their color.
Now make a syrup by stirring the sugar and water in a large pan over low heat until the sugar dissolves. Let the syrup cool down.
Pour the syrup into the jar with the alcohol and lemon peels, mix, close the jar, place it in a cool, dark spot for 3 days.
Strain out the peels, and bottle: your limoncello is now ready.
Although the recipes for making limoncello are many, there's only one good way to drink: chilled, in the company of friends.
Cheers, my friends!