Limoncello
I saw a video on How2Heroes a few months ago about making homemade Limoncello and thought to myself “hm, that’s really pretty cool…” Fastforward to right before Christmas, and I’m hemming and hawing over what to get Justin as a gift - I wanted something original and meaningful - and a lightbulb went off… Limoncello!
Ingredients & Method (adapted from How2Heroes)
- zest of 6-8 lemons - I chose to buy the expensive organic kind because I didn’t want to scrub them.
- 1 quart vodka - other recipes say to use a Neutral Grain Spirit, like Everclear, but since it’s illegal in 11 states, I opted for a high-proof Vodka.
- 1-1/2 cups simple syrup (1:1 mix of sugar dissolved in water over heat)
First, zest the lemons. Trust me, it’s not as easy as it sounds. I used a variety of tools (potato peeler, box grater, microplane, and paring knife) and determined its easiest to use a very sharp knife. You want to get as much of the rind as possible without any of the pith (white stuff) because that’s where the bitter flavor will come into play.
Pour the vodka into an airtight container and add the zest of the lemons. Let it sit for 4-5 days in order for the lemon zest to infuse to the taste you like. If it isn’t lemony enough for you, let it sit for a few more days.
Once you get the right taste, strain the liquid into a bowl, pressing down on the peels to get all the delicious liquor. Discard the peels and set the liquor aside. In a small saucepan, mix a 1:1 ratio of sugar to water, and reduce until the liquid is clear and slightly viscous. It should wind up being about a cup, but if you like your limoncello sweeter, feel free to add more simple syrup.
Mix the liquor and simple syrup and pour into a bottle with a cap or cork, tie with a festive bow, and stick it in the freezer for the best taste.
(meg)
