Limoncello
Limoncello (Lemon Liqueur
Source: Rosamaria Restiani – The Arizona Republic, February 12, 2003
Keep a bottle in the freezer for friends and dinner guests
Limoncello in small bottles or Mason jars also makes a good Easter or Passover gift
15 fresh, thick-skinned lemons (large are preferred)
plus a few lemon leaves
1 (4-quart) Mason jar or similar size jug
1/2 gallon 100-proof vodka
5 cups bottled spring water
3 to 5 cups granulated sugar
Scrub the lemons and leaves in warm, soapy water
Pat them dry and use a vegetable peeler or zesting tool to remove the yellow zest from each lemon, being careful to separate the white pith from the zest
(Pith will make the limoncello taste bitter
)
Place all the zest in the Mason jar, along with a few lemon leaves
Add the vodka and seal the jar
Allow the jar to rest for 20 days in a cool, dark place, shaking it every 2 days to move the ingredients
After 20 days, open the jar
In a pan over medium heat, combine the spring water with 3 to 5 cups of sugar
The amount depends on your personal taste
If you like sweet liqueurs, use 5 cups
If you like them less sweet, 3 or 4 will be adequate
Stir until the sugar dissolves
Allow the mixture to cool, then pour it into the vodka jar
Allow the jar to rest for another 20 days in a cool, dark place, shaking it every 2 days to mix the ingredients
It is normal for the limoncello to take on a somewhat cloudy appearance
After 20 days, slowly pour the mixture into a very large bowl, using a cheesecloth to strain the lemon zest and leaves
Discard the zest and leaves, and transfer the limoncello back into the jar or into several smaller bottles
Seal all the containers tightly
While the limoncello does not need to be stored in the refrigerator, it is best to chill it before drinking
Since the mixture is about 50-proof, placing it in the freezer will not cause it to solidify
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