LIMONCELLO
LIMONCELLO | A delicious Italian Liqueur
This Italian lemon liqueur is all the rage now. The great thing about
this is it keeps just about forever in the freezer.
2 generous pounds lemons, thick skinned
4 cups 100 proof vodka
3 cups sugar
3 cups water
Pour vodka in large gallon glass jar.
Wash lemons and brush to remove wax coating. Use hot water. Pat dry.
Remove zest with a vegetable peeler. Take off all of the pith –
that’s the white part – from the zest as it is really bitter.
If you can’t get it all off, do the best you can. Place zest in
jar with vodka and cover. Let sit at room temperature for one week in
a cool dark place. I sometimes like to leave it out on my counter, though,
just to see the color change and smell the lemon aroma when I open the
jar. The vodka will take on the color and flavor of the lemon as it
steeps. You can leave the lemon peels in the vodka for up to a month.
It just gets better & better.
Now bring the sugar and water to a simmer and stir until sugar dissolves
and thickens a bit. Let cool and then add that to vodka mixture and
stir. Strain and put in pretty bottles. Seal and chill a month in frig
(or freezer) before using.
To use, serve straight over ice chips, mix with sparkling wine or mineral
water and a lemon curl, toss with fresh fruit, serve over ice cream,
frozen yogurt or simple cake.
Enjoy this Limoncello Recipe
LIMONCELLO
©2007 Rita Heikenfeld and AboutEating.com
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