Limoncello

I wanted to share a little taste of the island with you guys and many claim that Limoncello finds its origins on Capri. The chilled sweet citrusy liquor is a nice way to end a dinner on a summer evening. It takes a bit of patience to make your own (curing takes 2-4 weeks), but I think it's worth the wait.

Note: Try to use organic lemons if you can. The drink gets its flavor not from the juice of the lemon, but from its peel, and that's where most of the pesticides reside in non-organic lemons.

INGREDIENTS adapted from "Lemon Zest" by Lori Longbotham featured in the NY Times

  • 6 lemons (Sorrento Lemons are used in Italy. Meyers are a nice American substitute.)
  • 1 750 ml bottle vodka
  • 1 1/2 cup sugar

Wash all lemons. Use a vegetable peeler to peel each lemon (try to avoid getting much pith, the white underbelly of the peel). Place the peels in a jar large enough to hold both the peels and the entire bottle of vodka. Cover peels with the vodka. Cover the jar and place in a cool spot for 2 weeks allowing the vodka to become infused with the lemon flavor. (Use the now-peeled lemons to make a nice lemonade to enjoy right now, because your Limoncello will take a while to cure.)

After two weeks of curing, make a simple syrup by combining 3 cups of water and 1 1/2 cups of sugar in a medium saucepan on the stove top. Heat and stir until all sugar is dissolved. Set aside simple syrup until cool. In the meantime, strain lemon peels from the vodka and discard the peels. When the simple syrup has cooled, add it to the lemony vodka. Cover again and let cure for at least another 5 days and up to two weeks before drinking. If you can remember, agitate the bottle once a day.

Keep your liquor in the freezer so that it's nice and cold whenever you are ready to serve it up.

yummy supper http://yummysupper.blogspot.com

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