Got Lemons? Make Lemoncello!
One of my favorite places to visit is Sorrento, Italy. While there we tasted the most delicious lemony liqueur called lemoncello. I was determined to learn how to make it!
This is my second year of bottling this yummy liqueur. Our lemon tree produced an over abundance of lemons, which I picked in November. We live in Florida, so the sunshine and rain treats our tree with the care it needs.
Wash your lemons. Using a vegetable peeler, peel the lemon skins into strips. Should the white pith come with it, use a knife to remove the pith.
Place the strips into a 2-quart pitcher or jar. Add 750-ml of grain alcohol. Cover with lid or plastic wrap and place in cool dark place. I steep the peels for about 4 weeks.
The alcohol will take on the color and flavor of the lemon strips.
After about 4 weeks of stirring the peels and alcohol it is time to add the simple syrup.
In a medium sauce pan, mix together 3 1/2 cups of water and 2 1/2 cups of sugar. Stir over medium heat until the sugar is dissolved, about 5 minutes. Cool completely. Pour the sugar syrup over the grain alcohol mixture. Cover and let stand at room temperature overnight.
Strain the lemoncello through a mesh strainer. Discard the peels. Pour the lemoncello into bottles. Seal the bottles. Store in the freezer.
Makes about 7 cups.