Peel lemons and use only the yellow skin, avoid as much of the pith (white part) as you can.
Put the lemon peel in a container with the grappa for 20 days. A couple of bottles with lids work very well. Store the bottled with the grappa and lemon in a cool dark place and shake them every couple of days.
On the 20th day place water and sugar in a large pot and stir until sugar has dissolved. Bring to the boil and then leave to cool completely.
Once cool, strain grappa from the lemon peel and add the lemon infused grappa to the sugar syrup.
Mix well and distribute the limoncello to bottles.
Limoncello is best served from the freezer. Make sure you don’t over fill your bottles and the liquid will expand, but not freeze, in your freezer.
Recipe makes 3L of limoncello.
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