It's almost the season for these citrus delights if you're in an area where they grow, so it's perfect time for me to launch this blog and some awesome Lemony recipes for you. Limoncello is one of my FAVORITE things to make (and drink) with the tons of Lemons I got when I lived in Arizona. It's a traditional Italian liqueur, an alcohol extract of fresh Lemon zest, with sugar and water added. It makes a delightful sipping cordial, a great addition to cocktails, and an exotic ice cream topping. I'm sure there are tons of other treats you can add Limoncello to. The longer you let it age the better, but it can be hard to keep it around long enough =)
The following recipe comes from my dear friend Carrie Guthrie-Gray, whose Limoncello surpasses my attempts every year. It's about time I get (and share) her recipe!
What you'll need for the first part:
- fresh zest from 30-40 clean lemons (do not use lemons that haven't fully ripened, and do not use the white pith)
- half a gallon of Everclear
- gallon size glass jar
What you'll do:
Place zest in jar and cover with Everclear and the lid. Let this sit in a cool dark place for at least 3 weeks, or until the zest has lost its color. Strain into a glass bowl.
When you get this point, you will make a simple syrup. Here is what you'll need:
- 3 cups of sugar
- 40 ounces of water
- your rinsed glass jar
Dissolve sugar in water over low heat in a stainless steel pot. Once the sugar has completely dissolved, allow it cool. Pour it into the glass jar and add the lemony-extract. Allow to mellow for another 3 weeks. At this point you can taste it, and add more of the simple syrup if necessary. However as it ages it will just get better and better =)
Keep in the freezer, and serve well chilled. This traditional Italian aperitif is often sipped before or after meals, as it will aid in digestive function. Great way to take your herbs, huh?
Enjoy!
