Saturday, June 30, 2012


I started this recipe a week ago and fortune smiles on me because we were making "pepperoni pizza" with the leftover pepperoni sauce from last night and I needed a recipe for the blog.  I messed up and used 80 proof vodka.  It tasted like lemon vodka to me.  We needed to add some club soda or sprite to make it drinkable.  I think it will make a very cool ingredient in drinks but I can't see us sipping it by itself.  You should note that the simple syrup seemed to settle and freeze where the alcohol did not.  So we had to let it warm up a bit before we could mix it and taste it.

2 lb lemons,about 8 to 10
750    ml vodka,100 proof
2/3 c  water
2/3 c  sugar

Carefully remove the zest from the lemons using a microplane or rasp
grater, being careful not to remove any of the white pith. Reserve the
lemons to make lemonade or squeeze and freeze the juice for later use.
Put the lemon zest into a lidded glass container that is at least 2-
quarts in size. Pour the vodka over the zest, and let sit in a cool
dark place for 7 days.
After 7 days, strain the liquid through a fine mesh strainer lined with
muslin or several layers of cheesecloth and return the vodka to the
Combine the water and sugar in a small saucepan set over high heat and
cook, stirring continually, until the sugar is completely dissolved,
approximately 3 minutes. Once completely cool, add the sugar syrup to
the vodka, and stir to combine.
Cover and put the container in the freezer for at least 4 hours.
Limoncello can be stored in the freezer for up to a year.

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