make limoncello.
Reading Davi's blog made me think you needed to be Italian to appreciate this delicacy,
but, another friend Gayle, part of the gathering of long time friends this weekend, convinced me it was easy and splendid. She sent me the recipe this morning, so here's goes the vodka and lemon. The two week time period will overlap with my visit to Austin, but I've figured out a great place to let it set - the semi cleaned up bar. Hopefully that won't be the start of a new collection of clutter that Davi will have to come over and help me deal with.
Limoncello
Yield
7 cups (serving size: about 1/4 cup)
Ingredients
4 cups vodka (Davi says you have to use grain alcolhol-Everclear, but I'm going with Smirnoff)
1/2 cup lemon rind strips (about 7 lemons)
3 cups water
1 1/2 cups sugar
Preparation
1. Combine vodka and rind in a bowl. Cover and let stand at room temperature for 2 weeks. Strain through a sieve into a bowl; discard solids.
2. Combine 3 cups water and 1 1/2 cups sugar in a large saucepan. Cook over medium heat until the sugar dissolves, stirring occasionally. Remove from heat, and cool to room temperature. Add to vodka mixture.
3. Divide limoncello evenly among 3 sterilized (750-milliliter) bottles, and seal.
Note: Store in the refrigerator up to 1 year.
Apparently Danny DeVito is such a big fan he bottles his own.
1 comment:
I've been told that our batch of limoncello will taste far better if nobody drinks it for ... a very long time. because we used Everclear, it will need to "settle". SOOOO we'll give it away at Christmas with a note to save & enjoy next summer - CHILLED to the Nth degree, of course. We should have a tasting, Ann - June? -- Davi
Post a Comment