This easy and foolproof Limoncello recipe is based on experimenting with many existing Limoncello recipes to create a drink that was very balanced with refreshing lemon taste, yet not too sweet and without strong alcohol presence.
Zest 20 lbs of the unwaxed unsprayed organic Lisbon lemons and combine with two 1.75 Liter bottles of Everclear 190 proof grain alcohol.
Place mixture in a 2 gallon sealed container. Keep in a dark cool environment for 12 week. Mix by inverting the jar every few days.
After 12 weeks, strain through combination gold automatic drip coffee maker inside of paper coffee filter until clear. Approximately 4 times.
Make a modified simple syrup in the ratio of 3.5 cups water to 3 cups of sugar in a large pot. Will need to make about 42 cups of simple syrup. Let simple syrup cool. In a large container (e.g. large mason jar with a spout at the bottom, to easily transfer mixture into small bottles) mix 750 ml of the alcohol lemon zest mixture with 6 cups of modified simple syrup. Stir. Mixture will turn cloudy.
Bottle in air tight container and put in freezer.
Should make about 7 liters and will not freeze since alcohol by volume about 30 to 32 percent.
Enjoy ice cold!