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
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.
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Step Three :
After the rest period, strain and bottle:
discarding the lemon zest. Cheese cloth or
coffee filters are good methods of straining.
Keep it in the freezer until ready to serve.
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