Limoncello
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If you have ever been to Italy, you’ll instantly know about Limoncello. It is a lemon liqueur that is served well chilled in the summer months. It is wonderful as a plate cleanser or as an after dinner drink. Keep your bottles of Limoncello in the freezer until ready to serve. The ingredients are simple and few and making a batch doesn’t require much work, only a long time. Limoncello must steep for (80) days to be at its best! |
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Ingredients:
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Directions:
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1. Wash two lemons with a vegetable brush and hot water to remove any residue for pesticides or wax; pat the lemons dry. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.
2. In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) days and preferably up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the Limoncello sits, the vodka slowly takes on the flavor and rich yellow color of the lemon zest. 3. After the waiting period, combine the sugar and water in a large saucepan; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from step one. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days. After the rest period, strain and bottle; discarding the lemon zest. Keep in the freezer until ready to serve. |
