Quick Limoncello Recipe

Limoncello is a classic Italian digestif from Southern Italy made by macerating lemon peels in alcohol for up to a month, then adding it to sugar water. For this quick version, I use the power of the whipping siphon to quickly extract the flavors from the lemon peels, reducing the macerating process from several weeks to 5 minutes. The final product is a little less rounded than the original, but it's a great substitute if you have a hankering for limoncello and don't want to wait several weeks.

Feel free to alter the amount of sugar and water you add to account for your taste. Some people prefer a sweeter limoncello and others like it dryer. Also, the recipe calls for the peel of 8 lemons and not wanting to waste the lemons themselves I make lemonade with them, just combine their juices with sugar and water.

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