Limoncello

Trying this traditional Italian Lemon Liqueur was a new and flavorful experience. It is produced mainly in southern Italy, Sicily, and the Maltese island of Gozo. With an alcohol content of 38-42%, Limoncello is served chilled as an after dinner drink and is usually served in small chilled glasses. I liked it so much that I brought a bottle back to states

which has since been finished. My local Italian restaurateur friend has promised to bring me another bottle this summer but I have found many recipes online that promise an authentic taste.

Here is one to try:

1 liter of alcohol (Vodka)
2 pounds of lemons
2 pounds of sugar
1 liter of water

Peel the zest from the lemons and add the alcohol in a suitably sized container (preferably glass). A potato peeler works fine but a zester will work better. Let it set for 5 days, occasionally swirling and stirring it.

On the 6^th day, boil the water and dissolve the sugar in it. Let cool for a little while and then add to the lemon/alcohol mixture. Let it sit for two more days.

Place in smaller bottles, filter off the solids. Store in a cool place and serve from the freezer. It you let it sit long enough it will clear some.

Serves 10