Lemoncello

Lemoncello

Makes 3 quarts (~3 liters) 

Source: Italy

(pronounced “lemon chello”)

This is a favorite in Italy, especially on those warm summer afternoons. It takes little preparation time, but lots of aging time, so plan ahead. You need to start about 2 months before you want to drink it! It is best to prepare this during the winter when good fresh lemons are plentiful and inexpensive. That way it will be ready for those hot summer days when you need it the most.

15

 

fresh  Lemons

 

 

 

 

2

bottles

Vodka, 100 proof, 750 ml each

 

 

1.5

liters

4

cups

sugar (caster)               

31.5

ounces

900

grams

5

cups

water

 

 

1.2

liters

Strip the zest off of the lemons, using a vegetable peeler to get only the outermost yellow part and none of the white (which is bitter). 
Place all of the zest in a tightly sealed 3 quart (3 liter) jar with 1 bottle of the Vodka.
Let set in a cool dark place for 40 days.
After 40 days, boil the water with the sugar, making sure all of the sugar has dissolved. Cool to room temperature.
Add the sugar syrup to the jar with the lemon zest and Vodka. Add the second bottle of Vodka and stir well.
Let set in a cool dark place for another 40 days.
After 40 days, strain the liquid and fill into storage bottles, then place in the freezer. Because of the amount of alcohol, the Lemoncello will get very thick, but will not freeze solid.
On a warm sunny day, remove from the freezer and serve immediately. Very refreshing!

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