Limoncello - lemons

Method

• Scrub the lemons under running water to remove any pesticides and particulate matter.
• Add to a 2 quart mason jar the vodka.
• With a vegetable peeler, peel wide strips of zest from the 12 lemons.
• Try to avoid the white pith as much as possible.
• (As you can see from the photo below, I need to work on my peeler skills.
• :-(
• Add the lemon peels to the vodka and seal the jar with the lid and ring.
• Let it stand for 2 to 4 weeks.
• 2 weeks will yield a very good lemoncello.
• However, 4 weeks will yield a superior product with more complex flavors.
• Whenever you decide your limoncello is ready for consumption, create a simple syrup by adding the sugar to boiling water.
• Stir until all the sugar has dissolved into the water.
• Let the syrup cool.
• Add the syrup to the mason jar and stir to incorporate.
• Store in refrigerator for 1 day.
• Strain out the lemon peels and bottle.
• Keep your limoncello in the freezer to serve ice cold shots.
• It will not freeze.
• You can store it for up to 3 months, but I doubt it lasts that long.
• Cin cin!
• * Originally I made this with Everclear.
• It did not taste as good as the limoncello that my parents made.
• Mine had a harsh taste to it.
• After checking with my parents, I found out that they used a high proof vodka such as, "Devil's Springs".
• My advice would be to steer clear of the Everclear.
• There is a reason that stuff is only 13 bucks a bottle.