Limoncello
My friend Lynn gave us a bottle of the deliciously decadent limoncello that she’d made, with her own label on it. Mind you Lynn also makes fresh pasta to go with the best ragout I’d ever had. She could build you a cabin if she felt like it.
Limoncello is thick and sweet, lemony and clean. Inspired by Lynn’s careful process and desperate for an endless supply of this yummy Italian liqueur, I set out to make my own.
You’ll need:
9 organic lemons
750 ml Everclear grain alcohol (120 proof)
3.5 cups water
2.5 cups sugar
Why 9 lemons and not 10? That’s how many were in the bag from Whole Foods. No one will know if you used 8 or 10.5. Yes, the lemons really need to be organic, or the alcohol will extract gunk you don’t want. Get a hold of Meyer lemons if you can. We live where Meyer lemons are aplenty, nursing our own little tree in the sunniest part of the yard. Because you only use the peels to make limoncello, I squeeze the lemons (and additional limes) to make sour mix for the freshest margaritas.
Many recipes say vodka or Everclear, and I didn’t. Try vodka at your own peril. :) I’ve seen different proofs suggested, but the 120 is on the local shelves here.
Wash and dry the lemons well. Use a vegetable peeler to remove long strips from all the lemons. Then, use a paring knife to carefully strip away — like you’re filleting fish — any and all white piths under the peels. Place the peels inside a large glass jar and pour in the alcohol. Screw on the lid and set it aside for 2 to 4 weeks. The longer the better, but my patience wanes with age and I lasted for 24 days. I made two batches, yielding two jars of this liquid gold. I’m leaving the other jar alone for longer extraction — will update if I detect a difference in taste.
Strain the infused alcohol into a large bowl. Discard the peels.
In a medium saucepan, combine sugar and water. Bring to a boil and let it boil gently for 10 minutes. Allow to cool completely. Pour the syrup into the infused alcohol. The mixture will turn slightly cloudy. Gently stir to mix. Use a funnel to transfer the limoncello into glass bottles. My funnel comes with a strainer and a 200 mesh filter, which trapped a few flecks of lemon peel bits. One batch — exactly as stated in the recipe — fills three 500-ml (16 fl. oz.) bottles nicely.
Keep chilled in the freezer. Serve your limoncello in a shot glass even though it’s meant to be sipped. Enjoy!
Supplies:
citrus juicer (to save the lemon juice)
[Added March 30]
I got a dozen Meyer lemons at the farmers’ market! The peels are thinner and so fragrant. I’m saving the lemon juice as ice cubes for another use later.
