15 whole thick-skinned lemons
these work better because they're easier to zest
2 bottles everclear
750ml each
the process takes 80 days
4 cups sugar
5 cups water
Limoncello is an Italian lemon liqueur typically served chilled as an after dinner digestivo. Carm's friend from work, Catherine, made Carm a bottle of limoncello, and Carm brought this to share with Collin on their first date.
To begin, you'll need a large glass jar - at least four quarts - with a lid.
Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax. Pat the lemons dry and remove the zest. Using a Microplane Zester works best.
Fill the jar with one bottle of Everclear. Add the zest from the lemons. Stir.
Cover the jar and store it at room temperature in a dark cabinet or cupboard for 40 days.
On the 40th day, combine the sugar and water in a saucepan. Bring it to a boil, and cook until thickened; about 5 minutes. Let the syrup cool for several hours; it will thicken a little. Add it to the Everclear/lemon zest mixture that’s already in the jar, along with the other bottle of Everclear. Cover and return to the cupboard for another 40 days.
At the end of the second 40 days, simply strain the limoncello into bottles and discard the lemon zest. You can store the bottles in a cupboard, but always keep one in the freezer so it’s icy cold when you're ready to drink it. Enjoy!
Makes 3 1/2 750ml bottles.