Friday, December 30, 2005

Limoncello update

I've been remiss in updating everyone on the progress of the limoncello. We had a nip last night. It's delicious. If at all possible, use Meyer lemons. They give an aromatic fragrance that normal lemons just can't match. If I were to do it again, I would use a tad less sugar because of the sweetness of the Meyer lemons. Now that I have faith in my recipe I am sharing it. It's fairly standard. Most recipes double the amounts but this made two 750 ml bottles. Plenty for keeping and giving away.

Limoncello

The zest from 7 Meyer lemons
1 750 ml bottle of vodka
1 1/2 cup of sugar
2 1/2 cups of water

Special equipment - a funnel

Shove the zest from the Meyer lemons into a gallon jug (used jugs of water work well) and add the vodka. Store in a cool dark place for at least 10 days and up to 30 (I did two weeks). After at least 10 days, make a simple syrup with the water and sugar. Add to the vodka lemon mixture. Let sit for at least another 10 days and up to 30 days. Strain after the deisgnated amount of time and pour into a pretty bottle. Clear ones work best because they show off the gemlike yellow color. Pour a shot for yourself and your partner to drink while watching Project Runway. Deplore how evil Santino is and wonder if Emmett is a fembot created by Tim Gunn.

5 comments:

ScottE. said...

Sounds tasty. Where do you get Meyer lemons...I'm not sure I've seen them...perhaps at Whole Foods once....?

DC Food Blog said...

I got mine at Whole Foods. In November they were considerably cheaper than regular lemons.

dcbubble said...

Got my at whole foods on P street too.

www.dcbubble.blogspot.com

Demetrius said...

I have more of a question than a comment... Are you supposed to peel or squeeze the lemons and put into the mixture. Or, just use the zest? Thank you.

DC Food Blog said...

Just use the zest. Ifound this awfully wasteful, until I made a batch of lemonade.