Have lots and lots of lemons on your tree? Here’s an idea…
Italian Limoncello Recipe
15 Lemons
2 Bottles 100 proof vodka
4 Cups Sugar
5 Cups Filtered Water
Wash the lemons with a vegetable brush and hot water to remove any reside of 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. Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello.
In a large glass jar (1-gallon jar with lid), add vodka. Add the lemon zest as it is zested.
Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. Do not stir.
In a large saucepan, combine the sugar and water; bring to a gentle boil and let boil, approximately 5 to 7 minutes. Remove from heat and let the syrup cool before adding it to the Limoncello mixture.
Add cooled sugar mixture to the Limoncello mixture. Cover jar and allow to rest for another 10 to 40 days. After the rest period, strain the Limoncello, discarding the zest. If using a coffee filter, moisten it first. Pour into bottles and seal tightly.
Keep your bottle/bottles of Limoncello in the freezer until ready to serve. Serve ice cold from the freezer.
Ways to serve other than just drinking…
Refreshing and light, it is wonderful as a palate cleanser or as an after dinner drinks. It is an incomparable digestive, and with tonic water it is a sweet, tasty refreshment. It’s also great with champagne or mixed with juice as a cocktail. It even does well simply drizzled on ice cream, fruit salads, or fresh strawberries.
