Makes about 3-1/2 pints
Limoncello inspires the writing of songs and poems in honor of its beautiful and powerful nature. Of course, if you spend all day penning paeans to this liqueur, you won't have time to sit enjoying it on a languid early evening. Limoncello is best served chilled, so keep it in the freezer.
- 4 cups grain alcohol
- 14 lemons
- 3 cups Simple Syrup
1. Wash, dry, and peel the lemons, trimming away any white pith. Put the peels in a glass container with a tight-fitting lid. (Juice the leftover lemons to use in separate drinks or in cooking.)
2. Add the grain alcohol and seal. Place in a cool, dry spot away from sunlight. Let sit for 2 weeks.
3. Add the simple syrup, stir, and reseal. Return to its spot. Let sit for 2 more weeks.
4. Strain the liqueur through a double layer of cheesecloth into a pitcher or other easypouring vessel. Strain again through 2 new layers of cheesecloth into I large bottle or a number of small bottles or jars.
A Note: If you live in a state where grain alcohol is not readily available, you can substitute high-proof vodka here.
A Cocktail Suggestion: While Limoncello is great alone, it also is a key ingredient in the Princess, a drink my wife created. Fill a Collins glass three-quarters full with ice cubes. Add 1-1/2 ounces Limoncello. Fill to about 1/2 inch from the top with chilled club soda. Add 5 or 6 fresh raspberries, and stir well.
50 Recipes for Sublime and Spirited Infusions to Sip and Savor
by A. J. Rathbun
Harvard Common Press, 2008
Information provided by the publisher.
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This page created 2008