LIMONCELLO

15-17 large lemons (preferably organic)
1 bottle of 100 proof Vodka
1 bottle of Everclear
4-6 cups granulated sugar
5-6 cups water

METHOD

BASIC STEPS: iNFUSE---> BOIL---> INFUSE

1. Scrub the lemons with soap and a vegetable brush to remove any wax or pesticides. Remove the zest from the lemons using a vegetable peeler (the serrated one works great). Take care not to include any of the bitter white pith.

2. Place the lemon zest in a large (around a 1 gallon bottle or jar). Pour the first bottle of vodka over the zest, cover loosely and set in a cool, dark place to steep for 30-40 days (Note: I usually only do this for 10 days to two weeks), shaking occasionally.

3. Mix the sugar and water in a large saucepan and bring to a boil. Let boil until the syrup starts to thicken 10-15 minutes (DO NOT STIR). Let cool completely. Then add the lemon zest/Vodka mixture, along with the bottle of Everclear to the syrup mixture. Mix well and let set another 30-40 days.

4. Strain, pour into decorative bottles and store in the freezer.
5. Serve on a hot summer day over crushed ice.

VARIATIONS:

* Mix with tonic water, champagne or Prosecco for a refreshing cocktail
* Serve over strawberries or ice cream for an adult dessert
* Arancello: substitute orange zest for the lemon zest

NOTES:

After zesting the lemons, you can squeeze the lemon juice and reserve for other uses; freeze into cubes for lemonade, etc.

Adjust the sugar and water to your desired taste.

When I make it, I store the original lemon zest & alcohol in a large jar for two weeks, shaking it once a day to agitate the lemon peel. On the 14th day, boil the water and sugar I have a different recipe that says bring the water to a boil in the large saucepan. Then add the sugar and remove from the heat, stirring until it is dissolved. Cover and let cool to room temperature. Then place a colander on top of the saucepan and strain the lemon zest/alcohol into the sugar syrup. Discard the lemon peel. Stir to combine the liquids, about 1 minute. Transfer back to the jar and store for 3 weeks in a cool, dark place, shaking to agitate the liquid twice a day.

After the three weeks, it is ready to be transferred to whatever bottles you are using. It should be kept in the freezer and served directly from the freezer.