Limoncello
Ingredients
- 10 lemons, washed and dried
- 1 (750-ml) bottle 100-proof vodka
- 4 cups sugar
- 4 cups water
- 2-4 large clean bottles
Directions
- Wash the lemons with a vegetable brush or plastic scrubber under very hot water; pat the lemons dry. Zest the lemons with a microplane zester or vegetable peeler so there is no white pith on the peel. You may need to trim away any large pieces of pith with a paring knife.
- Transfer the lemon peels to a 1-quart jar and cover with vodka. Screw on the lid.
- Let the vodka and lemon peels infuse in a cool, dark place for two weeks or as long as 45 days. (The longer you allow it to rest, the better it will taste.)
- After macerating for two weeks (or longer), the alcohol is ready to be drained and mixed with the water and sugar.
- Line a strainer with a large, flat-bottom disposable coffee filter and set it over a 4-cup measuring cup. Strain the infused vodka through the filter.
- In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the simple syrup cool for one hour before adding it to the infused vodka. Stir gently to mix.
- Insert the funnel in the neck of one of the bottles and fill with limoncello. Repeat with remaining bottles.
- Chill the limoncello in the refrigerator or freezer for at least 4 hours before drinking.
