limoncello by Scott Joseph

By pdav

Ingredients

• To Double Recipe:
• Limoncello
• 1 bottle (750 ml) grain alcohol (Everclear or any 151 proof brand)
• Peels of 6 or 7 lemons
• 2 ½ pints water (5 cups)
• 2 1/3 cups sugar
• 2 750 ml bottles everclear or grain alchol
• peels of 12-14 lemons
• 5 pints water (10 cups)
• 4 2/3 cups water

Preparation

Step 1

You’ll need a wide-mouth jar for the alcohol and fruit. The opening needs to be wide enough so you can get the peels out after the maceration period. Pour the alcohol into the jar and add the peels. When peeling the lemons, avoid getting too much of the white pith. A good way to peel the fruit is to cut off the ends of the lemon, place it on the now-flat bottom, and slice from top to bottom following the contour. Save the actual “meat” of the lemon for lemonade, or use it in your ice tea.
Now cover and let the alcohol and fruit sit on the kitchen counter, covered, for at least two weeks. (Note: it is OK to leave the kitchen during this period.)
Remove the peels from the alcohol and set aside. Line a sieve with cheesecloth and strain the alcohol into another container.
In a saucepan, combine the water and the sugar and add the well-soaked peels. Heat and stir the sugar until it is dissolves and begins to boil. Continue a slow boil for two more minutes. Remove and discard the peels and allow the syrup to cool to room temperature. If you try to proceed before the sugar water cools you’ll turn your alcohol cloudy.
Combine the alcohol and the sugar water – the color will change to a light, opaque yellow. Filter again through clean cheesecloth and bottle.
Store in the freezer; it must be served very cold. Serve in small glasses.