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Limoncello




Source of Recipe


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List of Ingredients








1 (750-milliliter) bottle of 80- or 100-proof vodka
Zest of 6 lemons (organic if possible, scrubbed well)
1½ cups sugar

Directions:

Combine the vodka with the zest in a ½-gallon jar and let stand at room temperature, tightly covered, for about 10 days. Swirl the jar occasionally. It is ready when the zest has turned pale and the vodka is a deep yellow color.

Pour the liquid through a strainer into a large bowl. Leave the zest in the strainer and place the strainer over a large glass measure or a bowl.

Bring 3 cups water and 1 1/2 cups sugar to a boil in a large saucepan over high heat, stirring until the sugar is dissolved. Boil for 3 minutes. Pour the hot syrup through the zest in the strainer into the glass measure; discard the zest. Cool the syrup completely.

Add the syrup to the vodka. Pour the liqueur into a large bottle or smaller decorative bottles with tight-fitting lids. Let stand for 5 days before serving. This is best stored in the freezer and served ice-cold in tiny glasses. Makes about 7 cups.

Other uses:

Make an ice cream soda with vanilla ice cream and seltzer.

Place small scoops of lemon sorbet into flutes; top with sparkling wine and a dash of Limoncello.

Add to lemonade.

Toss with sliced fruit or berries.

Drizzle over ice cream.


Recipe