Limoncello (Directions for Additional Flavors)
It makes more of a batch than I need, so I go to the dollar store and buy tall glass bottles that are made for oil or vinegar with the pouring spout. Then I pick up some small, inexpensive after dinner liqueur glasses and give the limoncello with a bow tied around the neck of the bottle with two fancy liquer glasses to my friends and family.
Even if you're not into an after dinner drink, it's completely awesome poured over lemon sorbet.
- 4 c
- lemons, just the zest (save fruit for another use)
- 2 1/2 c
- 3 1/2 c
- blood oranges
- mandarin oranges
- standard oranges
OTHER FLAVORS INSTEAD OF USING LEMONS, ZEST ONLY OF:
How to Make Limoncello (Directions for Additional Flavors)
- 1Zest lemons being careful to only use the yellow part (peel) and not any of the white part (pith). The pith will make your limoncello bitter.
- 2Place vodka and zest in a glass jar with a tight fitting lid and allow to sit in a cool spot out of the sun for 4 days.
- 3On the fifth day, place the sugar and the water in a saucepan and bring to a boil to make a simple syrup. Allow to simmer for 5 minutes. Remove from heat and cool.
- 4Add sugar solution to the vodka solution and let stand overnight. Then, strain through a coffee filter in a funnel or sieve, pressing the solids firmly. Strain with clean coffee filter one more time.
- 5Place in refrigerator and allow to sit for one week. Then serve ice cold plain or over crushed ice. I like to serve this in frosted shooters with sugared rims.