I know we still have SIX FRIDAYS (yowza!) till Christmas, but I thought I would get started with some Christmas/Chanukah ideas before its too late. (shout out to my sis-in-law, Jen, for helping me with Hebrew spelling.) Sadie texted me the other day with a couple of pictures from her Meyer Lemon trees, and said it is just about time to make Limoncello. She does this every Fall, and then gives bottles as Christmas gifts to friends and neighbors.
For those of you who aren’t familiar with Limoncello, it is a lemon-flavored liquor typically made in Southern Italy. It is served in a small, chilled shot glass, but certainly isn’t meant to be drunk in one gulp. Sipping is best. Trust me.
Several years ago, I bought Sadie (and myself) a Limoncello carafe from Napa Style, and it is still available at this link.
I hope you enjoy making and sipping Sadie’s Limoncello.
8-12 lemons, washed
4 cups Everclear
3 cups sugar
6 cups water
1 coffee filter for straining
1 cheese cloth for straining
2 large glass containers with lids
1. Zest all lemons and place zest in glass jar with Everclear. If the alcohol doesn’t cover the zest, add more until it is all submerged. Secure the lid, and leave for 2-4 days in a cool, dark place.
2. When zest is pale and alcohol is yellow, using a mesh sieve lined with a cheese cloth, strain lemon infused alcohol into an empty glass bottle.
3. In a medium saucepan, combine sugar and water, and cook over medium heat for about 10 minutes, until sugar is dissolved and liquid is clear. Stir often and do not boil.
4. Allow simple syrup to cool completely then add to glass bottle with lemon infused alcohol by straining through a funnel lined with a coffee filter. You can adjust flavors to your taste by diluting with a little water if needed.
5. Secure the lid and allow to sit for about a week to mellow.
*limoncello can be served after dinner neat, or combined with sparkling wine as a pre-dinner cocktail. It is also delicious served over ice cream, sorbet, pound cake or fresh berries.