- Wash the 3 untreated lemons with hot water and rub them dry. Using a grater, remove the peel in thin strips, making sure that you do not remove too much white pith. Put the peel in the blender jug. Add the sugar and 140 ml hot water and, with the measuring beaker in place, bring to a boil for 12 minutes/speed setting 2/100 °C. Remove the blender jug from the main appliance and leave the lemon liquid to cool down to room temperature for 1 hour.
- Squeeze all of the lemons to get 200 ml juice. Pour the juice and gin into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 4.
- Strain the limoncello through a fine-mesh sieve and decant into clean, sterile bottles. Close tightly and keep in the refrigerator ready to serve.
The limoncello will keep for 1 year if stored in a cool, dark place.
Bon appétit with Monsieur Cuisine