While on vacation in the Amalfi Coast just a few short weeks ago, it wasn't unusual to find ourselves dining, hiking or gelato-ing (it's a verb) surrounded by lemon groves. This citrusy fruit is abund...
While on vacation in the Amalfi Coast just a few short weeks ago, it wasn't unusual to find ourselves dining, hiking or gelato-ing (it's a verb) surrounded by lemon groves. This citrusy fruit is abundant in this part of the world and Italians have long been capitalizing. Their go-to after dinner drink? Limoncello. A sweet and sour beverage that declares ones meal complete. Since our return, I've tasted a few variations from our local liquor store, all of which have seriously palled in comparison. Lucky for me and my incredible Internet skills (thanks google!), I recently discovered that you can easily make it yourself. And so I obviously did just that.
|10 lemons||1 (750-ml) bottle vodka|
|3 1/2 cups water||2 1/2 cups sugar|
Remove the peel from the lemons in long strips using a vegetable peeler. Trim away any white piths from the peel (as this can make your limoncello quite bitter).
Place the lemon peels in a 2-quart pitcher or large mason jar.
Pour the vodka over the peels and make sure they're completely submerged.
Cover with plastic wrap or seal tightly with a lid.
Place the jar or jug in a dark cupboard at room temperature and let sit for 4 days.
After 4 days, add the sugar and water to a medium saucepan and stir until disolved. This should take 4-5 minutes.
Let you're sugar water (syrup!) cool completely.
Once cooled, pour it into your vodka mixture.
Reseal and let sit, at room temperature, overnight.
Remove the lemon peels using a strainer and transfer the limoncello to a bottle or clean jar.
Refrigerate until cold.