Wash and dry lemons
Carefully peel the rinds off of each lemon taking care not to peel the white part off of the lemon. You don't want much pith on your rinds. The bitter white pith of the lemon skins is something that will wreck the flavor of your limoncello. Optionally, you can choose to zest the lemons instead. If you do this method you will pour the alcohol over the lemon zest and let it sit for at least 2-3 days. The longer it sits the deeper the yellow will become.
Pour alcohol into a large container and add your lemon rinds. (If you aren't doing the zest method.)
Seal the container with its lid or plastic wrap and store at room temperature in a dark place for at least 2-3 days. For the best results remember that the longer you let it infuse the stronger the flavor.
Once the alcohol is ready it will be a bright yellow color. Pour the alcohol through a cheesecloth or fine mesh strainer to make sure no zest gets into the finished product. If you used the rinds then straining will be much easier. You can pour the rinds into a strainer over a larger container. You have an option here to add the lemon juice of your lemons to the alcohol. This will give your limoncello a more sour taste. Those who don't like a super sweet puckering flavor may prefer this option. In this case we added the juice from the lemons. Now you are ready to make your simple syrup. This part is completely up to you, but most people make simple syrup by mixing 1 cup of white sugar to 1 cup of water. You can reduce the amount of sugar to your liking. ***To make this keto-friendly you will want to substitute the white sugar for monkfruit, allulose or another sugar substitue.
Slowly stir the sugar into the boiling water until the sugar dissolves.
Once the simple syrup has cooled to room temperature you can add it to the alcohol.
Now you have your very own authentic italian limoncello! Decant the limoncello into decorative bottles for a great homemade gift or just for yourself!
Serve over ice and enjoy that first sip!
