Martini Mischief

These are some pictures of the limoncello I’m making, for readers who need some visuals.  Good luck with your ‘cello.

Lemons for your Limoncello

Please note the lack of blemishes, the shiny peel….makes for a better zest or peel.

Zest from the Lemons...Note the lemons are still yellow!

Select a large enough jar to add simple syrup later...

I will post more pictures later…Myrna

This is Myrna’s personal recipe;  I hope you enjoy the limoncello as much I do!

Ingredients

• 20 Lemons, as fragrant and juicy as you can find;
• 1 Bottle of Tito’s Vodka (750ML);
• 1 Bottle of Everclear (750 ML) or similar grain alcohol as close to 100 proof as you can find;
• 3-1/2 Cups Water;
• 3-1/2 Cups Sugar;

1. Use a vegetable peeler to remove the peel from the lemons, taking care to keep the peels in long strips.  If you have a zester, lemon zest works better than peels.
2. With a sharp knife, remove the white pith from the peel.  Any pith left over will cause the taste to become bitter.
3. Place the lemon peels/zest in a 2 quart glass container.  Pour the vodka over the peels/zest and cover tightly.
4. Steep the lemon peels in the vodka/Everclear mixture  for 2-3 months, at room temperature.
5. Stir the water and sugar in a large saucepan, over medium heat, until the sugar dissolves.  (Simple Syrup)
6. Once this mixture has cooled, pour over the vodka/Everclear mixture.
7. Cover and let stand and additional 2-3 weeks, at room temperature.
8. Strain the limoncello; discard the lemon peels/zest.
9. Pour the limoncello into sealable bottles, and refrigerate.  You can store in the freezer, btw, because the high level of alchol won’t allow this cordial to freeze.

Limoncello