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If you have ever been to Italy, you'll instantly know about Limoncello. It is a lemon liqueur that is served well chilled in the summer months. It is wonderful as a palate cleanser or as an after dinner drink. Keep your bottles of Limoncello in the freezer until ready to serve. The ingredients are simple and few, and making a batch doesn't require much work, but you'll need some time. Limoncello must steep for (80) eighty days. Over the course of the summer we will keep you posted on the progress of our Limoncello with photos and further instructions.
15 lemons*
2 bottles (750 ml) 100-proof vodka**
4 cups s ugar
5 cups water
Choose thick-skinned lemons because they are easier to zest. We bought some gorgeous lemons from Whole Foods.
** Use 100-proof vodka, if you can find it. A higher proof vodka has less flavor than a lower proof one. Also the high alcohol level will ensure that the Limoncello will not turn to ice in the freezer. We could not find any higher that 80 proof. So that's what we used.
1. Wash the lemons with a vegetable brush and hot water to remove any pesticides or wax; pat the lemons dry.
2. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your Limoncello .
Stage One (approximately 30 days):
In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest. 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. The longer it rests, the BETTER the taste will be. (There is no need to stir - all you have to do is wait.) As the Limoncello sits, the vodka slowly takes on the flavor and rich yellow color of the lemon zest.
Stage Two (approximately 30 days):
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Step One Limoncello mixture. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.
Stage Three :
After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.
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