Crave – food & drink
Limoncello is crisp, fragrant and the color of sunshine. It’s a great way to get a dash of summer brightness without the UV rays. Serve it after dinner or anytime really. (Or, if you want to make something a bit more wicked, try the Imperial Limoncello.)
Recipe – Limoncello
- 10 Meyer lemons*
- 750 ml vodka (preferably 80 proof; e.g. Skyy Vodka)
- 3 1/2 cups water
- 2 1/2 cups sugar
- Wash the lemons with water and a vegetable brush to remove any dirt, residue or wax; pat the lemons dry.
- Using a vegetable peeler, remove the yellow peel from the lemons in long strips. (Try to make sure there is no white pith on the peel. The pith, the white part underneath the rind, is bitter and will spoil your limoncello.) [Note: After the lemons are peeled, you can reserve them for another use. Or squeeze the lemon juice into an ice cube tray and freeze for future use.]
- Place the lemon peels in a glass jar. Pour the vodka over the peels and seal the jar. Steep the lemon peels in the vodka for 10 to 14 days at room temperature in a dark place. Do NOT shake.
- Combine sugar and water in a large saucepan over medium heat and stir until sugar dissolves (approximately 5 minutes). Remove sugar syrup from heat and let cool to room temperature. Pour sugar syrup over vodka mixture. Cover and let stand at room temperature overnight.
- Using a fine-mesh sieve or a colander lined with cheesecloth, strain limoncello into a large glass bowl or pitcher. Discard the peels. Transfer limoncello into a clean empty 1.5 ml bottle (or several smaller bottles). Seal the bottle(s), refrigerate and chill for at least 4 hours.
* Regular lemons can be used in place of Meyer lemons. I’ve tried both but think the Limoncello made with Meyer lemons is way better!
Limoncello
Cocktail recipes for your Limoncello:
- Limoncello & Tonic
- Limoncello Cooler champagne cocktail
- Limonito
