When Life Gives you Lemons
Make some Limoncello!
This pungent potion is a family favorite , and a perfect homemade gift for any season. It tastes like a sunny day on the Amalfi coast, where it runs through the locals’ veins.
I learned how to make it years ago from a true Italian gentleman. It’s a constant staple in our freezer. Even though I don’t drink it often, I need to know there’s a bottle or two in the freezer.
I have tried many versions in my travels and at home. This one that uses grain alcohol as the base packs the perfect punch I fell in love with on Capri. Vodka-based limoncello just doesn’t compare.
I love this recipe so much I had to include it at the end of my Italian dessert cookbook. The only revision I would make would be to use organic lemons. All of the flavor comes from the rind, so the less chemicals, the better. And Edgar ( he’s in charge of making it and keeping the house stocked) swears that a shortened time , 2-3 days may be enough after adding the sugar syrup. So you still have time to make a batch, bottle and share for the season!
Limoncello rules
Use grain alcohol as the base
Re-use and re-purpose any clean and sanitized bottles ( with stoppers)
Store in the freezer, the more ice that forms on the outside of the bottle, the better
Make a homemade label for the bottle.
Serve in chilled shot glasses . My Mom would scour thrift stores for a nice variety of mismatched $1.00 glasses to store in the freezer. If you break one, just thrift a few more.
Serve after dinner, it’s a digestive!
LIMONCELLO
Use a vegetable peeler to get large pieces of rind off the lemons. Be sure to avoid the white pith underneath. Save the naked lemons for another use: a dressing, marinade, or something piccata.
MAKES TWO-750 ML BOTTLES
750 ML grain alcohol
rind of 12 lemons, thick skinned and organic
750 ML water
1 pound of sugar
Combine grain alcohol and lemon rinds in a large sealable container. Cover and steep in a cool, dark place for 1 week.
Make sugar syrup. In a medium saucepan, heat water and sugar over medium heat. Let mixture come to a boil and boil until the sugar dissolves. Remove from the heat.
Pour sugar syrup into alcohol and lemon rind mixture. Return to a cool, dark place for additional steeping for another ( or 2 to 3 days) week.
Strain mixture through a fine mesh strainer.
Pour into two 750 ML bottles. ( or various other bottles) Cap tightly and store in the freezer. Serve in chilled glasses.
lemon rind art by Edgar