Google might find some more recipes for you.Definition: Lemoncello liqueur is made by soaking lemon zests in neutral grain alcohol for a month or more. The result is a thick, sweet dessert cordial with an intense lemon-flavor. It is best stored in the freezer.
How's it turn out. Never made Cello before but I had my son bring home a bottle of Everclear last leave. Will have to give this a shot sometime soon.Zest of 13 lemons (13 for good luck)
1 liter grain alcohol 190 proof
1 1/2 liter water
12 oz sugar
add alcohol to zest let stand on 4th day add sugar syrup( water and sugar) 7th day strain bottle and store in freezer
some states will only allow sale of 153 proof alcohol cut water by 20% take 1.2 liters of syrup and add.
I have cut the recipe in half using 7 lemons used 600 ml water and 500 ml alcohol
currently making orangecello will be ready mar 5
wash lemons before zesting dont get any pith in
Thanks Tony - Nonno's English ain't that bad. Informative and interesting.