Email to wiccadwoman      

Recipe Categories: wiccadwoman's HOME PAGE4THofJULY ABM ALCOHOLICdrinks APPETIZERS BAZAAR BBQ BEANS BEVERAGES BREAD BREADSFORDINNER BREAKFAST BROWNIESandBARS CAJUNandCREOLE CAKEMIXreciipes CAKES CAMPING CANDY CANNING CASSEROLES CASTiron CELTIC CHEESEBALLS CHEESECAKES CHILI CHINESE CHRISTMAS CHURCH CITRUS39ADES39 CLAYPOT COFFEEcakes COFFEErecipes CONDIMENTS COOKIEPRESScookies COOKIES COOKIESfromCAKEMIXES COOKINGfor2 CRACKERS CRAFTS CROCKPOT CROCKPOTappetizers CROCKPOTbeverages CROCKPOTbreakfast CROCKPOTdesserts CROCKPOTsides CROCKPOTsoups_stewsandchilis CROWDcooking DANISHrecipes DAYbeforePAYDAY DESSERTS DESSERTtoppings DIABETIC DIETS DIPPEDchocolates DIPS DRIEDfoods EASTER EDIBLEFLOWERS EGGS ETHNIC FAMILYfavoritesTNT FLAVOREDoilsandvinegars FONDUES FOODstorage FREEZERfare FrenchToast FROSTINGSandICINGS FRUIT FUDGE GARDENING georgeFORMANgrill GIFTSfrommyKITCHEN GIFTSinaJAR GRAVIES GREEK GROUNDbeef HALLOWEEN HEALTHYsnacks HOTBEVERAGES HOUSEHOLD ICECREAMandSORBETSetc ITALIAN JAMSandJELLIES JAPANESE JELLOSALADS JonesFamily KIDS LAMB LEFTOVERS LOWCARB LOWFAT LUNCH MadHungryTV MAINdishPIES MAINENTREES MAKEyourOWN MARINADES MARINADESandRUBS MEDICINAL MENUS MEXICAN MICROWAVE MOMandDAD MOVIEnights MUFFINS myFAVORITES NONEDIBLES PAMPEREDchef PANCAKESandWAFFLES PASTA PASTRIES PETS PICNICFARE PIES PIZZAS POPCORN PORK POTATOsides POTlucks POULTRY POUNDcakes PPFM PRESSUREcooker QUICKandEASY QUICKandEASYdesserts QUICKbreads RAMEN RECIPESFORALEC RECIPESforBRIANNA RecipesforGordon RECIPESforGORDON RECIPESforJORDYN RECIPESforME RECIPESforSEAN RECIPEsites RICE SALADandDRESSING SALADandDRESSINGSII SANDWICHES SANDWICHmachine SANDWICHshop SAUCES SCONES SCOTTISH SEAFOOD SEASONINGS SHAKESandMALTS SIDES SKEWERSandKABOBS SKILLETS SLEEPovers Slushies SMOOTHIESetc SNACKS SOUPSandSTEWS SPECIALoccasions SPECIALTIES SPREADS SQUASHrecipes STPATTYS SUMMERdishes SUNDAYDINNER SYRUPS TEAparty TEAS THANKSGIVING TIPSandHINTS TRUFFLES VALENTINES VEGETABLES VEGETARIAN VITAMIXrecipes wedding whfoodscom WINGS WW WWpointcharts ZUCCHINI zzSTUFFzz

Limoncello




Source of Recipe


schnitzel


List of Ingredients




15 thick-skinned lemons
Two 750ml bottles 100-proof vodka
4 cups sugar
5 cups water


Recipe



To begin, you'll need a large glass jar—at least four quarts—with a lid. Or divide the recipe into smaller batches.

Choose thick skinned lemons because they're easier to zest. You'll need about 15 medium to large fruits. Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax. Pat the lemons dry and remove the zest. A vegetable peeler does the job best: it gives
you long, wide strips of zest with hardly any of the bitter white pith. If you do get some of the pith with the zest, carefully scrape it away with the tip of a knife. Fill the jar with one bottle of the vodka and, as you remove the zest, add it to the jar.

Limoncello should taste like fresh lemons, not poor-quality vodka. Use 100-proof vodka, which has less flavor than a lower proof one. Also, the higher alcohol level will ensure that the limoncello won't turn to ice in the freezer.

After combining the vodka and lemon zest, cover the jar and store it at room temperature in a dark cabinet or cupboard. There's no need to stir: all you have to do is wait. As the limoncello sits, the vodka slowly takes on the flavor and rich yellow hue of the lemon zest.

After about forty days, combine the sugar and water in a saucepan, bring it to a boil, and cook until thickened, about 5 minutes. Let the syrup cool before adding it to the limoncello mixture, along with the other bottle of vodka. Cover and return to the cupboard for another forty days. Then simply strain the limoncello into bottles and discard the lemon zest. You can store the bottles in a cupboard, but always keep one in the freezer so it's icy cold when you're ready to drink it.

Yields 3 quarts.