I had a job with the Postal Service that kept me from getting to events because my hours were every Saturday and Sunday. I made it to Coronation here in the East Kingdom and that was the last event until this past weekend with 12th Night. In between then, my wonderful and beautiful sister in law treated me to my dream trip of going to Italy. We did a whirlwind tour of all the great places to see in 9 days. My favorite place to see and eat at was the Almafi Coast and Positano. I had my first limoncello there and fell madly in love with it. I brought home a bottle of it and it included a recipe. I thought I would give it a whirl when we got home and the bottle was quickly emptied between my husband and I. So, I got the supplies and followed the very simple recipe with one change. The italian's use grain alcohol like Everclear, which is very strong in flavor and expensive. After consulting with a friend who also makes it, she said to use Vodka.
Recipe:
Skins of 10 lemons
Large bottle of Vodka (not an expensive brand)
Biggest mason Jars I could find
Friends were visiting and they all joined in the fun.
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| Zested lemons on left, peeled on right. |
Once the vodka lemon skins mix has sat for minimum 8 days, you make a simple syrup solution of six cups of water and six cups of white sugar. Pour the syrup into the vodka/skins mix and swirl around. Because the jars were full to the top with vodka, we had to split the jars off into an empty one to be able to add the syrup. Once done, you strain out the skins and bottle. Here is the final results.
Lessons learned in making this: in our first attempt we zested some of the lemons and peeled the others. I would stick with peeling the lemons with a potato peeler from now on as the zested bits didnt all completely strain out even with a piece of linen.
Still tasted fabulous though! On New Years Eve, we toasted at midnight to glasses of Verde with limoncello mixed in! It was sooooooo good!!!!
Got more "cooking" as we speak!
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