When life gives you lemons, why not add booze and make Limoncello?! My grandma has well-established, gorgeous lemon trees. In fact, at her old home, she grew the largest lemon trees I have ever seen. They were just gorgeous. With a large lemon tree comes a large amount of lemons! Enter the homemade Mint Limoncello Recipe!
My dad recently dropped off a bucket full of fresh picked lemons from my grandmother’s tree. I can go through about 6-8 lemons a week by making salad dressing and seasoning my food, but I had far more than 8 lemons. I sure couldn’t let all the extra lemons go bad! With hot summer months coming up shortly, I decided to make a batch of mint infused Limoncello. The following recipe is far too easy to be so delicious.
- 12-15 Freshly picked lemons, the variety can vary.
- 3 Freshly picked mint leaves
- 2 liters of Vodka
- 3 cups Local Organic Honey
- 3 cups filtered water
Scrub and wash all lemons and mint. Peel lemon rinds, try to remove as much pith as possible. Place lemon peels and mint into a large, sturdy container. Pour vodka into the container. Cover container and store in a cool, dark place for 4 weeks, allowing the vodka to infuse.
After 4 weeks, use a strainer and pour the vodka mixture into a pitcher, reserving all of the lemon peels and mint leaves.
Mix honey and water in a saucepan, place on stovetop, and slowly bring to a boil. Reduce the heat and simmer until honey resembles a syrup texture. Remove from heat and let cool.
Add honey syrup to the pitcher, slowly stirring. Serve cold.
Another variation of this recipe is to use 4 sprigs of lavender instead of mint. It creates more of a delicate profile.
Use your Limoncello in other cocktails. I enjoy making Limoncello Mules, a lemon version of the Moscow Mule. Find the recipe here.