I’m late. I should have started last month. But my friend who shared her recipe with me assures me some folks make it even 10 days before Christmas.
What is it? It’s limoncello, a citrus liqueur we can enjoy after dinner around the holidays. I first enjoyed it with my sister and brother-in-law, the ones whose pictures I shared in “I’ve Never Been to Italy“. My sister with the Italian name, and my BIL who is second generation Italian served it up one summer after dinner. I remember the conversation that lingered long past dinner sipping from a tiny liqueur glass.
When my friend shared her recipe, I knew I had to make it for my brothers, mother and if I dare to the ones who introduced me to it…the connoisseurs. So here’s the recipe, “la versione veloce no solubile”, the fast version….now I didn’t say instant. The recipe calls for making it 90 days in advance, but I’m just hoping to make 60.
Rick can’t believe I’m doing this. “You mean you aren’t going to make fruitcake loaves with bourbon like Mother did?”
Buy the larger of the two bottles of Everclear.
Peel 10 large organic lemons (only the rind, not the white pulp). Zest all you can until the liquid rises to the top. Use a “zester” to just get the peel and not the white flesh.
Soak these in the Everclear from now until around Christmas.
When you’re satisfied that the brew is yellow enough and ready after months of soaking, remove peels by straining. Boil 5 cups of water and around 3 cups of sugar. Mix with the Everclear and place in the freezer. (It won’t freeze.) You may taste it for strength and sweetness. Add water to make it weaker; sugar to make it sweeter. : ) You can use a “spirits hydrometer” to measure the strength, however that’s not necessary.
- Case Study | Presto Chango, Limoncello! (tmagazine.blogs.nytimes.com)
- Homemade Limoncello w/ Calamansi Limes (Calamancello) (burntlumpia.typepad.com)
- Happy National Lemonade Day – Easy Limoncello (alittlebitme.com)