That’s right people, I’m makin’ Limoncello. I found the Limoncello recipe last Spring. The frosty bottles looked so pretty full of the frozen lemony liqueur, that I decided to make some for gifts. It’s a process, so I put it on my calendar for September so it would be ready by December. So, here we go. I started with 15 beautiful lemons. Since we don’t grow lemons here in Colorado, I had to use store bought. The directions say to scrub all the waxes off. I sprayed them with FIT and then washed and dried them good.
Next is the process of taking the peel off the lemons. Instructions are very strict to peel lemons with a very sharp peeler. It’s important not to grab any of the white bitter pith. You only want the yellow part. You need a very sharp peeler.
I ended up using my zester. MUCH faster and pith safer than the peeler.
With my combination of peeled and zested lemon I have added a four inch sprig of fresh rosemary. The recipe I found is called Rosemary Limoncello. I have started this project well in advance, if I don’t like the rosemary, I’ll make more in time for Christmas and omit it.
Most of the recipes say you should use Everclear. :::taking deep breath. I just couldn’t do it. I couldn’t bring myself to walk in to my local liquor store and grab a bottle of Everclear and march it up to the front counter. I just knew that as soon as I did, some breaking news story would unfold and Channel 4 reporters would storm the counters and there I’d be in the background on local Denver television stations on the 6:00 prime time news holding my large bottle of Everclear. A big ol bottle of cheap vodka seemed much less derelict. HA
So now you take your gallon jar of lemon peel and rosemary and pour in a 750 bottle of cheap vodka. Some recipes say to add double that all at once. Some say to add 750 now and 750 later. I decided to add it all now. This photo is only one bottle and I ended up adding both 750 bottles before storing.
OK, now look at my goofy cat. We hardly ever have hard alcohol in our house. She was rather taken by the whole fume-ie thing. She would just sit there glaring at it suspiciously and cautiously, squinting her eyes to shield them from the strong vapors. I couldn’t get her out of the picture. I think she was secretly fantasizing that were mixing up some sort of gasoline concoction to kill the dogs.
So there you have it for now. Seal up the jar and place it is a cool dark place for a period of time anywhere from 30 days to six weeks, and some even say up to two months. Swirl once a week to make sure all the oils from the lemon peel are extracting into the alcohol. Then we’ll add a simple syrup and store for another length of time. I’ll report back when we’re at that stage.
I couldn’t throw out all of those naked lemons, so I now have a beautiful jar of fresh squeezed lemon juice in the fridge. Maybe some lemon ice cream or sorbet in my future????
Home made Limoncello Recipe…give it a try.