Limoncello

By SewingDragonfly

For best results, keep Limoncello in the freezer (it won’t solidify). It’s traditionally served in chilled small glasses.

Ingredients

• See below

Preparation

Step 1

15 lemons, well scrubbed
2 (750 ml) 100 proof vodka
4 cups sugar
5 cups water

You will need two rather large glass jars or simply split the recipe. Carefully zest the lemons so there is no white pith on the peel. Place one bottle of vodka in a jar and add the peel as it is zested. Let sit for at least ten days and up to 40 days in a cool dark place. The longer rest is recommended.

Combine the sugar and water and bring to a boil and cook for about 5 minutes until thickened and allow to cool. Add to the Limoncello mixture along with the other bottle of vodka and allow to rest for another 10 to 40 days. Strain and bottle, keeping one in the freezer for use.

After 10 days of just peel and vodka, “we decided to taste it and ladled some over ice”. It was simply amazing. The taste is rich and refreshing and that batch never made it to stage two! If you are looking for a “better than any commercial lemon vodka” I highly recommend this but don’t use the 100 proof, it will get you!

It’s wonderful as a palate cleanser or after dinner. If you go the whole nine yards you don’t have to add all the syrup if you prefer something less sweet. Whatever you choose, it is certainly worth the effort.


Limoncello #2

8 lemons (the chef says he actually prefers greener lemons)
1 liter of grain alcohol
800 grams of sugar
1 ½ liters water

1) Use a vegetable peeler to peel the zest from the lemons - no white pith.

2) Place the lemon zest in the alcohol. Seal and let sit for 3 days at room temperature.

3) After 3 days, strain zest from the alcohol and discard zest. Reserve alcohol.

4) In a large pot, put water and sugar on med-low heat (do not boil) until sugar dissolves. Add lemon-flavored alcohol. Stir.

5) Remove from heat, let cool, place in bottles.