LIMONCELLO

By Lutie

This recipe comes from the Hotel Villa Brunello on the isle of Capri.

This is an extremely easy recipe and will yield perfect limoncello as long as you take your time with the peeling of the lemons – no white pith – paper thin. Any white will result in a cloudy liquid which will be bitter. Use a sharp vegetable peeler and take your time.

Ingredients

• Two pounds lemons
• Four cups good quality vodka (Save the bottle & use for the limoncello)

Preparation

Step 1

DAY ONE
Two pounds lemons
Four cups good quality vodka (Save the bottle & use for the limoncello)

Steep the peel of the lemons (YELLOW PART ONLY – NO WHITE) in vodka in a large glass bowl for one week at room temperature. Keep covered with plastic wrap.

DAY 7
3 Cups sugar
3 Cups water

Heat sugar and water in saucepan over medium heat until the sugar dissolves completely. Cool.

Strain the lemon/vodka mix and blend with cooled sugar/water syrup. Stir thoroughly. Pour into bottles and refrigerate for one month.

DAY 37
ENJOY!