LIMONCELLO

By Mother_Daniel

"...tastes like sunshine in a glass,..."

After flavor has fully developed, I keep my limoncello in the freezer! Keeps longer than the month noted in the recipe and is a great refresher on those hot summer days. P.S. I believe International Law requires the viewing of "Under The Tuscan Sun" while enjoying limoncello!

Ingredients

• 12 lemons
• 1 (750-ml) bottle 100 proof vodka
• 3 1/2 C. water
• 2 1/2 C. sugar

Preparation

Step 1

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith.

Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for one week at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.

Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels.

Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.



Adapted from Giada De Laurentiis' limoncello recipe found at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_31420_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback