You can put it in the freezer and the longer you wait to drink it the smoother it will become - I never wait very long! NOTESĢ0-30 lemons or more clean organic or better yet from your own tree.Ģ (750-ml) bottles of Everclear - you can use vodkaģ 1/2 cups sugar depending on if you want it syrupy or thinne Stir it with a wooden spoon and use a funnel to pour it into clean bottles. Put the cooled syrup in the alcohol - when you add the sugar to the lemony alcohol it will turn cloudy. Put the water and sugar in a saucepan, stir and slowly heat until it turns clear and all the sugar is dissolved completely. The rinds are crunchy at this point and almost white. I pick up the lemon rinds in the cheese cloth and squeeze to get all the liquid out. Put 4-5 layers of cheese cloth in a colander and strain the alcohol and lemon rind mixture into another container - I use a stainless steel stock pot. You might want to stir it with a wooden spoon every once and a while, just to get as much lemon flavor as possible. Leave the lemons to steep in the jar for at least 4 weeks. Remember NO WHITE, ONLY YELLOW!! Put the peels in a glass jar and add the vodka and/or Everclear, leaving at least two inches below the top rim. Some people us a microplane, but I like the control and after the first 20 lemons, you get pretty fast at it. I rake the peeler over the lemon applying very little pressure. It’s not easy to get just the yellow, but the white part will make the limoncello bitter and you want to avoid that. Remove the peel from the lemons with a sharp peeler or fine grater/zester, only yellow, no white pith. The jar should be washed and rinsed well. For this recipe you also need a large glass jar with a sealed lid.
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