This post is going to be short and sweet, just like me after a glass or two of this drink (wink, wink). After all, what is there to say about this amazingly sweet-tart, full bodied, intensely delicious nectar of the gods that will make you feel as though it was made in the Italian countryside by someone’s 100 year old grandfather?
It all started with a gift. My daughter, Liza, who is well aware of her mother’s love of lemons, all things homemade, and yummy cocktails, gave me a limoncello making kit. It came complete with all tools needed to make limoncello (large jar, funnel, and storage bottles) minus the lemons and the crucial ingredient, vodka. Included was also a recipe and step by step instructions. Of course, I couldn’t leave well enough alone. So, after some research, I upped the amount of lemon, lengthened the infusion period and then sweetened the whole thing with a lavender steeped simple syrup.
I know that lavender is a somewhat controversial ingredient as many people, including my husband, feel that it makes food taste like soap. So, of course, you can feel free to leave it out and your limoncello will still taste amazing. But, if you only use a bit of food grade lavender it’ll add another flavor layer to your cocktail, making it even more incredible.
And, although making your own limoncello may sound complicated, it couldn’t be any easier. All you do is peel some lemons, add the peels to a large jar, add in a bottle of vodka, close the jar and store it in a cool, dry place for anywhere from one to four weeks.
The longer this mixture sits, the more intense the lemon flavor becomes. Since I prefer a strong lemon flavor, I let the lemon peels and vodka mingle for four weeks.
Then, once done, all you do is strain the mixture to remove the peels, make a simple syrup (emphasis on the simple), add in the lavender (if using) and allow the syrup to steep for about thirty minutes. Then, once cooled, add the lavender infused simple syrup to the limoncello, mix and refrigerate. It’ll be perfectly happy hanging out in your refrigerator for several months. That, is, if it lasts that long.
Refreshing, versatile and so incredibly delicious, this is the perfect cocktail to serve at brunch, a cocktail party, after dinner, mixed into a martini or really anytime and anywhere. And best of all, it only requires a few minutes of your time and a bit of patience. Once Liza saw how much fun I had with her present she mentioned giving me a butter churn next time. Was that a promise? A threat? Should I be worried? Stay tuned.
I hope that you’ll give this Lavender Limoncello recipe a whirl. If you do, please let me know what you think or tag me on Instagram. I always love hearing from everyone and seeing pictures of anything that you make. And above all, thank you so much for stopping by.
Lavender Limoncello
Ingredients
- 9 large lemons
- 1 750-ml bottle vodka
- 2 cups sugar
- 2 cups water
- 2 tbs food grade lavender, optional
Instructions
- Using a vegetable peeler, remove the peels from all the lemons. Only remove the outer yellow layer as the white pith tends to be bitter. Transfer the peels to a large jar and cover with vodka. Cover with a lid and allow the mixture to infuse for anywhere from one to four weeks in a cool, dry place away from direct sunlight. The longer the mixture infuses the more lemon flavor your cocktail will have.
- Line a strainer with a cheesecloth or a large coffee filter, set it over a large measuring cup (6 cups or more) or bowl. Strain the infused vodka.
- Combine two cups of sugar with two cups of water in a medium pan. Bring the water to a simmer and stir until the sugar dissolves. Remove from heat, add in the lavender (if using) and allow to steep of 30 minutes. Strain the syrup into the infused vodka and stir to combine.
- Store in a large jar or several small bottles in the refrigerator.