Limoncello

An Italian lemon-flavored liqueur, usually sipped very cold right out of
the freezer. Also good over ice cream or trickled on cheesecake. A
splash in fruit salad is good.

15 lemons (zested, pith and pulp discarded)
1.5 liters 100-proof vodka
4 cups sugar
5 cups water

Wash the lemons with a vegetable brush and hot water to remove any
residue of pesticides or wax. Carefully peel the lemons with a zester or
vegetable peeler retaining only the yellow zest. White pith and interior
pulp should be completely discarded.

In a 1-gallon glass jar, combine the vodka and the lemon zest. Cover the
jar and let sit at least 10 days, and up to 40 days in a cool dark
place. Combine the sugar and water in a saucepan and cook until sugar is
completely dissolved, about 7 minutes. Let the syrup cool before adding
it to the limoncello mixture. Allow to rest for another 10 to 40 days.
After the rest period, strain and bottle, discarding the lemon zest.
Keep in the freezer until ready to serve.

In Italy, the general sense about it is that the longer the zest and
vodka mix rests, the better the taste will be.

Bob Pastorio

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