Thursday, June 30, 2016

Because Everyone Loves Limoncello - Here's How!



Makes 2 liters

10 organic lemons
1 liter ethyl alcohol
1 liter of sugar syrup (prepared with 1 liter water plus 750 g sugar)
To begin, you need a large glass jar with a lid. Wash the lemons, pat them dry and remove the zest. A vegetable peeler does the job best; it gives you long wide strips of zest with hardly any of the bitter white pith. If you get some of the pith with the zest, carefully scrape it away with the tip of a knife.  Fill the jar with the alcohol and, as you remove the zest, add it to the jar. Mix the ingredients, cover the jar and store it. Now all you need to do is wait. After at least 7 days, combine the sugar and the water in a saucepan. Bring it to a boil and cook until thickened, about five minutes. Let the syrup cool then add it to the limoncello mixture. Then simply strain the limoncello into bottles and discard the lemon zest.
Keep the bottles in the freezer so it is icy cold until you are ready to drink it.

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