On Wed, 27 Jan 2010 10:21:41 -0700, gloria.p wrote:

> Melba's Jammin' wrote:
>> In article >,
>> "Felice" > wrote:
>>
>>> So now what do I do? I've always enjoyed one or two courtesy of a neighbor
>>> or visitor, and today I bought myself a three-pound sack. I can consume just
>>> so many on a given day and I wonder how best to store them while I'm working
>>> my way through the batch. Counter? Fridge?
>>>
>>> Felice
>>
>
> Some of each. Last year I made Limoncello using clementines
> (yes, I know) and it was wonderful.
>
> Limoncello de Capri
>
> Take the zest from ~8 lemons and soak in 1 liter Everclear for 4
> days at room temp. On the fourth day, mix 1 kg sugar with 1
> liter water. Once sugar is completely dissolved, combine with
> Everclear/lemon mixture and mix well.
>
> Let sit 5-10 minutes, then strain out the lemon zest. Keep
> refrigerated or frozen, serve cold. Other citrus fruits may be
> substituted for lemons (clementines are sublime, grapefruit are
> too bitter.)
>
> Recipe may be easily scaled up or down as desired.
>
> Note: Everclear is much tastier than vodka because it does
> NOT draw out the bitter compounds in the zest.
>
> gloria p

i'm not sure why the everclear would be superior to vodka in this respect.
at any rate, i thought the thing was to take care in zesting the fruit so
that you don't include the bitter (white) pith.

your pal,
blake