Imported limoncellos run
about $25 a bottle, but for around $35 you can
make the equivalent of nearly three bottles.There
are many ways to make this drink which is the
number one after dinner drink in souhthern Italy.
15 lemons....4 cups sugar,
5 cups water and 2 bottles (750 ml) 100-proof
vodka is the minimum...grain alcohol is superior
depending on what you can stand.
Zest the lemons with a
zester or vegetable peeler so there is no white
pith on the peel.
In a 1 gallon
glass jar, add one half of your total alcohol
bottle; add the lemon zest as you zest it. Cover
jar and let sit at room temperature for at least
10- 40 days in a cool dark place. The longer the
better the taste will be. As the limoncello sits,
the alcohol will take on the flavor and rich yellow
color of the zest.
In a saucepan, combine
the sugar and water; cook until thickened, until
syrupy. Let cool and then add to the Limoncello
mixture. . Add the remaining half of the alcohol.
Let sit for another 10 to 40 days.
After that, strain entire
mixture and placethe liquid only in a clean glass
bottles and place in your freezer...it will not
freeze because of the alcohol.
Serve after dessert or
meal in shot or other glass.
variations include adding
Orange zest and almost anything else you enjoy