One of the most delightful tastes of Italy is Limoncello. Its bright color captures the sun-soaked lifestyle perfectly in a single sip. Limoncello originated in the southern coastal regions of Italy, where the climate produces intensely large fragrant lemons. However, today, limoncello can be found all over Italy and has become one of the most recognizable after-dinner drinks. Enjoy the refreshing citrus taste and be swept away to the coastal breezes of sunny Italy!

Ingredients

• Lemons: 10–12 organic lemons, standard or Meyer
• Alcohol: 1 bottle (750ml or 1 liter) of high-proof alcohol, such as Everclear (151 or 190 proof) or 100-proof vodka
• Sugar: 1 1/2 to 3 cups granulated white sugar, to taste
• Water: 1 1/2 to 3 cups filtered water
• Equipment: Vegetable peeler, 1-quart or 1-gallon Mason jar, fine-mesh strainer, coffee filters or cheesecloth, funnel, and glass bottles for storage

Instructions

1. Prep the Lemons: Thoroughly wash and scrub the lemons to remove any wax.
2. Infuse the Alcohol: Place the lemon peels in a large glass jar and pour the alcohol over them. Seal the jar tightly and store it in a cool, dark place, such as a pantry, for 7 to 30 days. Shake the jar every few days. The alcohol is ready when it is bright yellow, and the peels have lost their color.
3. Make Simple Syrup: In a saucepan, combine the water and sugar. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Let the syrup cool completely to room temperature.
4. Strain and Combine: Strain the lemon-infused vodka through a sieve lined with cheesecloth or a coffee filter into a large pitcher or bowl, discarding the peels. Combine the lemon alcohol with the cooled simple syrup and stir.
5. Bottle and Age: Pour the limoncello into bottles using a funnel. While it can be served immediately, letting it age in the refrigerator or freezer for another week or two will improve the flavor.

Tips for the Best Limoncello

• Why Organic? Organic lemons are preferred because non-organic lemons are often coated in wax and may have pesticide residues on the rind.
• Avoid the Pith: The white pith, the layer between the zest and the fruit, is bitter. If you get any on the peels, scrape it off with a paring knife.
• Storage: Keep limoncello in the freezer; it will not freeze solid due to the high alcohol content and is best served ice-cold. It can be kept in the freezer for up to a year.
• Adjusting Sweetness: The ratio of sugar to water can be adjusted based on preference. A 1:1 ratio (1 cup water to 1 cup sugar) is a good starting point.

Note: The lemons look pretty fermenting in the glass jar and add interest to a kitchen counter. You can purchase interesting bottles at World Market or online at Amazon. Design your own label and create an interesting gift.