Ingredients
10 lemons
1 (750-ml) Everclear or 100 proof bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Peel the lemons carefully with a
sharp paring knife. Keep only the yellow zest, carefully cutting away any
white, bitter pith. Slice the lemon peels into thin strips and place them
in a large, glass jar with a tight-fitting lid.
Pour the Everclear or 100 proof
bottle vodka over the lemon peel, tighten the lid of the jar, and gently swirl
its contents to distribute the peel and alcohol. Store in a cool, dark
place for 10 to 14 days, swirling the jar daily.
When the infusion is ready, strain
out the bulk of the lemon peel using a slotted spoon. Bring the sugar and
water to a boil in a large pan over high heat. When the mixture boils,
remove from heat, stir in the lemon peel, and let cool to room
temperature. When the simple syrup has cooled, strain out and discard the
lemon peel. Carefully mix the syrup with the lemon-infused alcohol, and
filter the entire mixture through a funnel lined with several layers of
cheesecloth into clean bottles.
As soon as the limoncello is
chilled, it is ready to drink. The flavor and texture will be best
ice-cold from the freezer.
Note: If you prefer a cloudy
Limoncello add the simple syrup while it is still warm…
