Limoncello, Definitely Worth the Wait (with recipe)

My twelve 10 oz. bottles of limoncello all lined up.

One month ago, I decided to make limoncello. This is not a quick process and I’m not a patient person. I can barely stand to wait 24 hours for a resin project to cure. How am I going to wait an entire month for my lemon peels to steep?

 I went ahead with my plan and fought my urge to mess with the brew for a full 30 days! Yay me!

Here’s what you do to make your own limoncello. First, you need to acquire 14 lemons. I acquired mine by picking them off of my neighbor Norm’s lemon tree. I’ve come to think of Norm’s lemon tree as an extension of my own yard and he doesn’t seem to mind as their are fewer lemons for him to deal with. If you don’t have a guy named Norm with a lemon tree living next to you, the grocery store may have to do.

The lemon zest gives it the pale yellow color.

Next, you follow the instructions in the recipe card I have very conveniently created for you here (link will take you to Google docs):

Now, technically, after you bottle the limoncello, you’re supposed to wait again for a day, a week, or two weeks, or a month, or 45 days... all depending on to whom you listen. Well, if you listen to me, you wait long enough for the bottle to get cold in the freezer! In theory, the limoncello mellows out as it ages. I think this is a giant load of crap. You decide for yourself.

This is what it will look like if you let it mellow after bottling.  We've already determined that I don't have the patience for that!

There are lots of ways to drink limoncello, but my favorite is the simplest. I like to keep the bottle in the freezer, pour an icy cold shot, and sip it on a hot Arizona night right before going to bed. That’s the stuff!

I came up with this apothecary-esque label for my brew.