Check out these lemony beauties. Even after a long plane ride and a few days in the fridge, the scent is undeniably strong and delicious.
Peeled with all pith removed, the alcohol is already beginning to extract the oil pigments from the skin of the fruit.
And what to do with 24 leftover lemons? Well, make lemonade of course!
Here is the recipe I use for home made Limoncello. You can start drinking the deliciousness after 80 days, but for a smoother and more mature flavor, I recommend a 1-2 year mellowing period.
1 Bottle Everclear 95% alcohol/90proof 750ml
1 bottle Vodka 40% alcohol/40proof 750ml
15 thick skinned organic lemons
750ml filtered or distilled water
5.5 cups sugar
1 Gallon Jars ( I used Kimchee jars)
#2 coffee filters
#4 coffee filters
Wash and peel lemons. You can use a lemon peeler but you want to make sure to remove all of the white pith as this will cause your limoncello to taste bitter. I used a fruit zester.
Combine lemon peels, Everclear and Vodka in the gallon jar. Close tightly and store in a cool dark place for 43 days
On days 8, 22 and 36, gently stir
Test brittlness of peels. If they snap easily then they are ready. With a slotted spoon remove peels from alcohol
Filter limoncello with the #4 filters 2 times. In the mean time wash out the gallon jar before returning limoncello to it
Combine 3 cups water and sugar in a sauce pan and bring to a boil. Boil for 5 minutes. Set aside to cool
Once everything is filtered, add the cooled syrup. Return to a cool and dry place for 40 more days
Filter limoncello through the #2 coffee filters. Repeat.
Fill and cork bottles with limoncello and continue to store in a cool dry place. You can now enjoy your creation, however the longer you wait the mellower and smoother your limoncello will be.