Limoncello

In Costa Rica, we were invited to an Italian restaurant by our friends, who knew the owners. After the meal, the owner brought out a bottle of homemade limoncello, which I had never heard of, but immediately fell in love with. Look out, it is very strong! I made a batch last year and once in awhile, Brad pours me a glass and I’m always surprised at how delicious it is. I sometimes mix it with limeade to make a refreshing summer evening drink. If you start today, it will be ready by August 1^st.

Limoncello

12 lemons, or a mixture of lemons and limes, scrubbed
2 liters of good quality vodka or rum
3 cups of granulated sugar
3 cups of water
1 cup fresh squeezed lemon juice

Use a vegetable peeler to remove the zest in strips, make sure not to get any pith. Combine lemon zest and vodka in a glass container, cover, and store in a cool, dark place for 4 weeks.

In a saucepan, combine sugar and water to boil over high heat, then reduce heat stirring often to dissolve sugar. Cool completely. Strain the lemon strips from the vodka. Add the vodka and lemon juice to the simple syrup.

Use a funnel to pour into bottles. Store in the freezer for up to one year. Serve directly from the freezer.

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Side note: We are heading out to Kate Wolf Festival and I highly doubt there will be internet there, so I might be unavailable until Monday. But I'll have lots of pictures and stories when I get back. Smiles!