Limoncello and Candied Lemon Peel
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- 750 ml bottle grain alcohol (or vodka)
- 3 c
- sugar (2 more cups if you are making the lemon peel)
- 3 c
- water (2 more cups if you are making the lemon peel)
1Peel strips of zest from lemons using a vegetable peeler; reserve lemons for another use. Put zest and grain alcohol in an airtight container; let stand at room temperature at least 2 days (or up to 1 week).
22 days to one week later. Stir together sugar and the hot water until sugar is dissolved; let cool. Stir sugar mixture into grain alcohol mixture; refrigerate in an airtight container 1 day
3Pour through a large sieve into a decanters or bottles, keep zest if making candied lemon peel.
4Candied Lemon Peel
Leftover lemon peel from Limoncello
2 cups of sugar - plus more to dust with
In medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat, and let zest cool in syrup.
Drain zest, and place on wire rack so excess syrup can drip away, then roll or dust in sugar.