Lemony Goodness!

Limoncello for all!

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.

Limoncello

The Recipe

20 lemons , well scrubbed  

2 (750 ml) 151 proof Everclear - 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

Step One: 

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.

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Step Two: (In our case it was 40+ days later) 
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 Limoncello mixture. 

Add to the Limoncello mixture from Step One . 

Add the additional bottle of Everclear. 

Allow to rest for another 10 to 40 days. 

I suggest 40 days, it really makes a 

HUGE difference.

~~~~~~~~

Step Three : 

After the rest period, strain and bottle: 

discarding the lemon zest. Cheese cloth or 

coffee filters are good methods of straining.

I bought my bottles at 
Specialty Bottles.

Keep it in the freezer until ready to serve.

OR

Add a label and give as a gift

Download for tag/label if 

you want HERE

Wiki:  http://en.wikipedia.org/wiki/Limoncello