Overnight Limoncello (REALLY, OVERNIGHT!!!) 52 Grilling Time Secret Extras (2024)

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Oh MY!!!

Limoncello is one of those legendary drinks, served on the Italian coast at sunset as you ponder your day, anticipate your evening meal or just relax... Italian style.

In my home, a jar of Limoncello just may pop out of my freezer as an aperitif while I am "resting" a brisket just before slicing to set the mode for a great fun backyard BBQ. Just a little bit of Tuscany in my back yard!

In the past, it would take 6-8 weeks to make a jar of

~~moonshine~~

Limoncello. Using this overnight method I can make a jar in about as much time as it takes to slow smoke that brisket! And best of all, the difference in taste is very minimal.

On a basic level, Limoncello is a sweet infused lemon vodka. Beautiful light lemon color, sweet with just a smidgen of liqueur flavoring. This is deceiving in it's alcohol content, meant to be sipped and savored. Serve a shot at a time... An 8 ounce glass will leave your guests a bit too over served.

This recipe came from a new book I was asked to review... Infuse: Oil, Spirit, Waterby Eric Prum and Josh Williams. If you follow the link (click the blue letters) you will be able to see a few pages of the book in Amazon.com. BEAUTIFUL photos, very easy to follow instructions and truely inspirational ideas.

I also infused a couple of the oils as suggested... Chili oil to make a white pizza POP, Basil oil to accent the Earthy natural flavors of a tomato and mozzarella Caprese Salad and a Garlic Thyme infused oil to flavor a thick juicy Tri-Tip steak/roast. Everything was just as easy as could be to make and added a lot to the meal!

The book and the Limoncello get 5 star review from me. Easy, beautiful presentation and a valued asset to my growing library of inspirational cookbooks... SO many ideas, so little time!

OK... Here's what I did...

Overnight Limoncello

Ingredients

2 Cups Vodka (I used Lemon Vodka)
2 Cups Simple Syrup (see recipe for instructions to make your own... You need 2 Cups Water and 2 Cups Sugar)
4 Medium Lemons, scrubbed and cut into 1/4 inch slices
2 Pint Size Mason Jars

Cooking Directions

First, make the simple syrup, in a medium size sauce pan warm over low heat 2 cups water with 2 cups sugar. Stir every minute or two. Do not allow the pan to simmer, simply heat until the liquid is clear and the sugar has been absorbed into the sugar, about 5 minutes. Remove from heat and allow to cool for an hour.
Add the vodka to the syrup and stir to mix.
In sterilized Mason jars, add the slices of lemon, leaving an inch clearance from the top.
Seal the jars and shake. Let infuse at room temperature for 12 hours (I actually waited 24 hours).
If serving within a day or two, keep the lemons in the jars for a dramatic presentation, store in the freezer for a few hours for chilled serving (highly recommended on a warm summer evening). If storing for more than a few days, strain through cheesecloth and discard the lemons. Keep a jar in the freezer for several months, the alcohol in the vodka will prevent the liquid from freezing.
Serve over ice in a rocks glass and enjoy!