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Rosemary Limoncello

Italy’s Amalfi Coast and adjoining Sorrento Peninsula are the regions most famous for limoncello, an intensely lemony liqueur, traditionally served ice cold as an after-dinner drink. We’ve added a subtle note of rosemary. Although  the total “hands-on” cook time is only 1 1/2 hours, you’ll need 14-80 days to let the lemon flavor infuse the vodka.

Rosemary Limoncello




Annabelle Breakey
 18 lemons (Meyer or Eureka; see Notes), washed and dried
  One 4-in. rosemary sprig, washed and dried
 2 bottles (750 ml. each) 100-proof vodka, such as Stolichnaya or Smirnoff
 4 1/2 cups sugar
Step 1
1

Peel lemons with a sharp vegetable peeler, taking only the zest (top layer) and avoiding any white pith. Put rosemary in a 1-gal. glass or ceramic container with a tight seal. Add zest to jar.

Step 2
2

Pour 750 ml. vodka over rosemary and zest; seal container. Let sit undisturbed in a cool, dark place for 40 days.

Step 3
3

In a saucepan, bring 5 cups water to a boil and add sugar. Cook, stirring, until sugar has dissolved. Let sugar syrup cool to room temperature, about 1 hour.

Step 4
4

Pour syrup and remaining 750 ml. vodka over lemon-vodka mixture, stir, and seal container. Let sit in a cool, dark place for another 40 days.

Step 5
5

Pour limoncello through cheesecloth into a large spouted pitcher and divide among gift bottles.

Step 6
6

Note: Nutritional analysis is per ounce.

Nutrition Facts
Amount Per Serving
Calories 83Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.3mg1%
Total Carbohydrate 10.6g4%

Dietary Fiber 0.0g0%
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.