On Saturday I finished both my Limoncello and Bay Leaf Liqueur. I bottled them up and will be giving them as holiday gift favors for friends and relatives.
As I said in Part 1, many Americans I know use Vodka instead of 90%. The alcohol content in Vodka is lower than 90% therefore we have to add less water when making the syrup.
Here is the Limoncello recipe:
Step 1 – As shown in Part 1, steep 5 lemon peels in ½ liter of alcohol for 7 days shaking the bottle once a day
Step 2 – After the 7 days have passed the alcohol should turn a bright yellow and the lemon peels lose their color turning pale.
If using Vokda, bring to a boil 500 ml of water and 250 grams of sugar stirring until all of the sugar dissolves. Let cool completely. If you're using 90 proof alcohol or over, use 700 ml of water and 250 grams of sugar.
Step 3 – Mix the alcohol with the cooled syrup and filter into a bowl or directly in the bottle you will be using. Some people only use a strainer but I like to filter using napkins because I feel like it makes the Limoncello more translucent. It takes more time but in the end I think it’s worth it.
At this point the Limoncello is ready to be sealed in bottles. You should write down the date it was bottled and you can keep in the freezer. Alcohol is a natural preservant and will not freeze.The procedure for the bay leaf liqueur if exactly the same. Let 50 bay leaves steep in 1/2 liter of alcohol for 7 days and then mix with syrup. Enjoy!!