Craftside-A behind-the-scenes peek at our crafty world This week at Craftside there are tutorials on how to needle felt a bird ornament, crochet a swirl granny square, an interview with Alena Hennessy author of Cultivating Your Creative Life and a recipe for coconut rice with peaches and rum raisins.
Way back in March my friend Kris and I began our limoncello adventure! Remember when I posted about my abundance of lemons I had? Click HERE for my other lemon recipes.
20 lemons , well scrubbed
2 (750 ml) 151 proofEverclear- grain alcohol
5 1/3 cups sugar
6 2/3 cups bottled 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.
Zesting the lemons
In a large glass jar (1-gallon jar), add one bottle of Everclear; 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. 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 Everclear slowly
take on the flavor and rich yellow color of
the lemon zest.
Step Two:(In our case it was 40+ days later) In a large saucepan, combine the sugar