Limoncello
When my husband and I visited Italy four years ago and again last year, waiters often served a complimentary glass of limoncello at the end of the meal.  This sweet and lemony after-dinner liqueur is the perfect end to a meal.  I liked it so much that I decided to make my own.  Limoncello is a wonderful holiday gift for friends, but since you need 80 days to make it, better start now.

Limoncello

For this recipe you need a large, clean, dry glass jar with a sealed lid.  You can use a large sun tea jar.

You will also need bottles for storing your limoncello.  I use the empty vodka bottles (see below).  For gift, I buy small decorative bottles at a store such as Bed, Bath & Beyond.

20 lemons
2 (750 ml) bottles 100-proof vodka.  I use Monarch, a generic vodka.
5 cups water
4 cups sugar

Step 1.

1.  Wash and dry the lemons.  Only use the ones without blemished peels or pare off any spots and the stems, ends.

2.  Zest the lemons, carefully avoiding the bitter white pith.  If you get any of the white part in the batch, the limoncello will be bitter and you don't want that!

3.  Put the zest in the large glass jar.  Add 1 bottle vodka and seal tightly.  Leave the bottle to steep in a cool, dark place (a closet works great) for 10-40 days.  The longer it rests, the better the taste (I let mine sit for 40 days).  There is no need to stir--all you have to do is wait.  As the mixture sits, the vodka slowly takes on the flavor and rich yellow color of the lemon zest.

Step 2.  After the time in step one is up:

1.  In a large saucepan, combine sugar and water; cook until thickened, about 5-7 minutes.  Let syrup cool.  Add to the limoncello mixture from step 1.  Add the additional bottle of vodka.  Allow to rest another 10-40 days (again, I let it sit 40 days).  Return to cool, dark, dry place.

Step 3.  After the rest period:

1.  Strain out the lemon peels in the liquid through a coffee filter or cheesecloth into another container.  Discard the zest.

2.  Pour the liqueur into clean bottles, seal tightly and store in the refrigerator or freezer.  Because of the alcohol, this does not freeze.  It is best served chilled.

Uses for limoncello:

• straight up frozen in limoncello liqueur glasses (best if you put them in the freezer, too)--great way to end your dinner meal
• spiking a tall glass of cold lemonade or iced tea
• in champagne
• over ice cream or angel food cake
• splashed on a fresh fruit mixture
• in cranberry juice
• in sparking water, tonic or soda

September 2008