Limoncello - lemons

Method

• PART ONE (two weeks minimum, 2-3 months best).
• Wash and dry the lemons.
• Only use the ones without blemished peels or pare off any spots and the stems, ends.
• Remove the peel from the lemons with a sharp peeler or fine grater, carefully avoiding the bitter white pith.
• If any white pith remains on the back of a strip of peel, scrape it off.
• If you get any of the white part in the batch, the limoncello will be bitter and you don't want that!
• Put the peels in a glass jar and add the vodka about two inches below the top and seal tightly.
• Leave the jar to steep in a cool, dark place until the peels lose their color, at least 2 weeks.
• 2-3 months gives the best flavor
• Every couple of weeks swirl the peels around in the jar to mix up the oils in the alcohol.
• PART TWO (two weeks).
• Put the water and sugar in a saucepan, stir and slowly boil until it turns clear.
• Let the syrup cool.
• Put the cooled syrup in the jar with the lemons (you might have to divide the batch into two jars at this point, depending on the size of your jar).
• Put the jars back in the closet for at least two weeks.
• Longer is fine too.
• PART THREE (one week).
• Strain out the lemon peels through a coffee filter or cheesecloth and pour the limoncello into another container.
• Press down to remove all the vodka and oils that you can from the peels before tossing them in the trash.
• Stir the liquid with a clean plastic or wooden spoon.
• Put the liqueur in clean bottles, seal tightly and leave the finished bottles for at least 1 week before using.
• For best flavor and drinking it straight, store the limoncello in the freezer.
• It shouldn't freeze because of how much alcohol is in it and it's wonderful ice cold.