With the temperatures pointing to all things summer, I decided to take on my to-do list and begin the process of making limoncello.
limoncello – n. an Italian lemon liqueur made with lemon zest, sugar, water, and vodka.
It’s an easy recipe, but a slow one. It will take 60 days to complete this version of limoncello. By August, I’ll have delicious lemon liqueur to mix with soda or champagne, or even in a margarita on the rocks.
Limoncello — adapted from Lidia’s Italy in America by Lidia Matticchio
You will need:
1 (750 ml) bottle vodka
3.5 c. water
2.5 c. granulated sugar
1 glass bottle with closure
1. Wash and pat dry the lemons. Use a vegetable peeler to remove the zest (the colored portion of the peel). Leave behind the white pith, which would make the limoncello bitter. Refrigerate the lemons for another use.
2. Combine lemon zest and vodka in a glass jar. Cover and keep in a cool, dark place for 30 days. (The liquid should smell strongly of lemon and have turned a deep yellow.)
3. Combine water and sugar in a small saucepan. Bring to a boil, the let boil for 5-7 minutes.
4. Let sugar syrup cool completely, then add to the vodka mixture. Stir, cover and left rest for an additional 30 days, to let the flavors further mellow and belend with the syrup.
5. Strain the limoncello through a moistened cheesecloth of coffee filter. Discard the lemon zest, pour the strained limoncellon into your choice of bottle and seal tightly.
Here’s to life handing you lemons. See you in 30 days, lemony goodness!
Keep craving what you love –