August 8th 2009

Limoncello is the generic name for an Italian citrus-based lemon liqueur that is served well chilled in the summer months. Limoncello is now considered the national drink of Italy and can be found in stores and restaurants all over Italy. Italian Limoncello - How To Make Limoncello 15 lemons* 2 bottles (750 ml) 100-proof vodka** 4 cups sugar 5 cups water Choose thick-skinned lemons because they are easier to zest. Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer. Step One: •Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. •Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Check out my web page on How to Zest. Step Two: •In a large glass jar (1-gallon jar), add one bottle of vodka. •Add the lemon zest as it is zested. •Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest. Step Three: •In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. •Let the syrup cool before adding it to the Limoncello mixture. •Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days. Step Four: •After the rest period, strain and bottle: discarding the lemon zest. •Keep your bottles of Limoncello in the freezer until ready to serve. Enjoy Responsibly!

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