a limoncello experiment

The first time I tasted it I remember looking down at the tiny glass in my hand and thinking that that might have been perfection. Yes, perfection had slid across my tongue in one ice cold sip.

Limoncello is a lemon liqueur that is typically served as an after dinner digestive. To make limoncello, lemon peels are soaked in alcohol for weeks to months and then a simple syrup is added, at that point you wait some more. That is why I am bringing it up right now. A few months from now you will be sitting on the porch after a long summer day, and the only thing that will sound just perfect is a touch of limoncello.  At that moment, if you do not act soon, you will be wishing you had crossed this off your list. I am here to spare you that angst. Consider this little post a sticky note reminder with a star on the top that says *Start limoncello today*

Procedures for limoncello recipes vary considerably, and I am certain that many of those recipes deserve trying (sounds like a tough job that I could be talked into); but for now I am here with the one that swept me off my lemon-loving feet. All you have to do today is put the lemon peels in the alcohol. That sounds doable, right?

Once you have your peels in the alcohol you will have a load of lemons ready to be juiced into lemon pudding, lemon cake, or lemonade. This limoncello thing keeps getting better and better and better.

Limoncello makes about 1 1/2 litres

9 medium organic lemons*
750 ml grain alcohol or Vodka (I used vodka)
500 grams (2 cups) white sugar
1/2 liter (about 2 cups) water

1. Peel lemons so that you have large thin pieces of peel with very little to no white pith. The pith will make the liqueur bitter
2. Place peels in 1 quart jar and cover with alcohol or vodka
3. Set in cool dark place for at least 2 weeks or up to 30 days
4. After 2 weeks or 30 days, make simple syrup by combining water and sugar in small saucepan until sugar is dissolved and the mixture thickens. Let cool completely
5. Strain lemon peels from alcohol by pouring through cheesecloth into another large mouthed container like a sun ice tea jar. Add cooled syrup to alcohol and place in fridge for at least 3 weeks
6. When ready to enjoy, store limoncello in freezer and serve in small frozen liqueur glasses

*Organic or at least know who grew yours because you are soaking the skins and I do not want you to be drinking pesticides

Comments

[Emily]

I'm imagining that a sip of this will just simply taste "summer." I'm so ready.

[amy c]

i almost want to do this just to bring the lemony yellow (the best of all yellows) into my kitchen for a time!

[L*Joy]

emily- summer, glorious summer. whatever celebrates it deserves a moment of appreciation for sure.

amy c.-i completely agree that lemons have the 'best yellow prize' in the bag. the little slivers of yellow peel look quite pretty in the bottom of an old canning jar; i think you should do it. don't you have something to celebrate a few months from now that a sip of this would honor? :)

p.s. i would be interested to know more about your okay great site that is linked to your name... did you do the designing? :)

[Andrea]

OH this looks amazing! I am definitely bookmarking your page - and trying this recipe :-)

(found you through the v21 forum)

[L*Joy]

andrea-
glad you are here :)
enjoy all the experimenting and let me know how things go.