A fellow MVer asked me to post my recipe for Limoncello that a Tuscan woman taught me decades ago. So here it is. I'm sure others have variations on this recipe. Please post those variations....
8-10 large lemons
1 liter Everclear grain alcohol
2 cups sugar
2.5 cups water
1. Wash the lemons well with a brush or cloth, you are going to use the lemon rind.
2. Zest the lemons in thin strips with a zester tool or paring knife. You only want to use the lemon rind (the skin around the fleshy part of fruit), no fruit. Lots of YouTube vids showing how to do this.
3. Put the Everclear* and the lemon zest in a 1/2-gallon glass bottle that you can cover. I use a 1/2-gallon Ball canning jar.
4. Boil the water with the sugar on medium-high heat for 5 minutes or so. Let it cool.
5. Add sugar syrup to the bottle and sir it all together
6. Cover the mixture.
7. Let it sit for 6 weeks in a dark closet. It will develop that sweet, lemony flavor and color.
8. Filter out the lemon zest, put in a decorative bottle and enjoy immediately.
You can also make this with oranges, tangerines, maybe limes and other fruit.
* Everclear is 190 proof, most liquor stores have it in California tho I don't know about some of the puritan state. You can use vodka if you can't find Everclear but the alcohol content will be lower. Taste the Everclear (just a bit) if you never have. Its a whole-new experience.
You can also just buy Limoncello for ~$25 but there's nothing like making it yourself. Gives you bragging rights.
Last edited by Miguel on Sun Apr 12, 2020 1:48 pm; edited 1 time in total