Limoncello
makes 3 1/4 quarts
Those who are lucky enough to receive this homemade Italian lemon liqueur should keep it in the freezer, where it turns a milky white after 8 to 9 hours. It can be sipped straight-up, mixed with tonic or dashed into Champagne.
Read more about this recipe at the Washington Post.
17 large lemons
2 bottles (1500 milliliters) grain alcohol
5 1/2 cups water
6 cups sugar
prep: 30 minutes
total: 30 minutes, plus 6 weeks from start to finish
vegetable peeler
4-quart Mason jar
large saucepan
colander
bottles with rubber stoppers
1. Wash and dry the lemons. With a paring knife, remove the ends. With a vegetable peeler, remove only the yellow rind, leaving the pith intact. (Squeeze juice from the lemons and reserve for another use.)
2. Place the lemon peel in a 4-quart Mason jar with a rubber-seal lid. Add the grain alcohol, making sure the lemon peel is completely covered. Store in a cool, dark place, shaking the jar once each day to agitate the lemon peel.
3. On the 13th day, bring the water to a boil in a large saucepan. Add the sugar and remove from the heat, stirring until it is dissolved. Cover and let cool to room temperature.
4. Place a colander on top of the saucepan and strain in the contents of the Mason jar. Discard the lemon peel. Stir to combine the liquids, about 1 minute. Transfer back to the Mason jar. Store for 3 weeks in a cool, dark place, shaking to agitate the liquid twice a day.
5. After 3 weeks, transfer the limoncello to smaller bottles that can be sealed with rubber stoppers. Store bottles in freezer. Serve directly from the freezer.
