This christmas I decided to make Limonchello to give as presents to family and friends. For those of you who don't know, limonchello is an alcoholic dessert which is to be chilled and sipped. We made a 3 batches of this recipe (yes...which meant I had to sit there and carefully zest 60 lemons total). My sister was visiting santa barbara and was able to help me cook and bottle all 16 of them. Enjoy!
Ingredients:
20 lemons (secret ingredient: Meyer lemons)
2 bottles (750 ml) 100-proof vodka
4 cups sugar
5 cups water
Tools:
Zester
glass/plastic jar (big enough to hold a bottle of vodka)
Cheesecloth
Bottles for the completed Limoncello
Funnel or turkey baster
Directions:
Wash the lemons in hot water to remove any residue of pesticides or wax then pat the lemons dry.
In a large glass/plastic jar, add one bottle of vodka
Use a zester to zest the lemons into the jar (without zesting the white inside layer!).
Cover the jar and let sit at room temperature in a dark cool place for 10 to up to 40 days (I personally let it sit for about 25 days). At least once a week stir the jar. As the limoncello sits, the vodka will slowly take on the flavor and color of the lemon zest.
After the waiting period, you can begin the bottling process. In a large pot, combine the sugar and water and cook until thickened (about 5-7 minutes). Let the syrup cool completely (we let it sit in the fridge for a little).
Take cheesecloth and fold it several times so that it can completely cover the top of the pot. Pour the zest mixture over the cheesecloth to filter the flavored vodka into the sugar syrup. Carefully remove the cheesecloth so that no zest falls into the newly made Limoncello. Add the final bottle of vodka and stir. We then used a turkey baster to suck up the Lemoncello and deposit it into the bottles. Keep in the freezer until ready to serve.
Day 25 (Note the color change)
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