Limoncello is the delicious after-dinner drink served in Italy. The Limoncello sold here in the States is a weird bottle of DayGlo yellow syrup. Let’s make our own, shall we?
Ingredients (Part I):
- 750mL vodka
- 10 lemons; Traditional Limoncello is made with Sorrento lemons and as far as I know, these are not grown in the US. Use whatever lemons are available to you; Meyer lemons will result in a less tart drink.
- Wash and peel lemons, taking care to avoid as much as the pith (white part) as possible. The pith is very bitter and can alter the taste of the final product. Put the peels in a large glass pitcher/jar/container.
- Pour vodka over peels. Affix lid to container or cover with plastic wrap and secure with a rubber band or tie.
- Set aside for one month. Magic takes time.
I suppose many people equate this as a summertime drink, but lemons were on sale at my local market and I decided bottles of Limoncello would make great Christmas gifts this year. So I went nuts and currently have over a gallon tucked away in my coat closet.
And don’t let those naked lemons go to waste; juice them! I froze a fair amount of the juice that my sinkfull of lemons gave me:
Lemon juice keeps for quite a while in the fridge. Use it in place of vinegar when making salad dressings or to brighten up pasta or rice dishes. Make lemonade or cleaning products. Whatever you do, don’t let it go to waste.
I’ll see you in a month for Part II.