10-DAY LIMONCELLO
Recipe courtesy of Chef Kathryn Kelly
Makes one 750-ML bottle of Limoncello
Hands on preparation time: 30 minutes
Total preparation time: 10 days
5 fresh, unwaxed lemons
1 (750-ml) bottle of good vodka
2 cups sugar
1 cup water
DAY ONE: Wash the lemons well. Using a vegetable peeler, remove the rinds only, leaving the bitter white pith behind. Save the flesh for another use. Combine the lemon rind and vodka in a sterilized airtight jar and place in a cool, dark area to infuse for 6 days.
DAY SEVEN: Make the simple syrup. In a small saucepan over medium, heat the sugar and water until the sugar dissolves. Let cool. Remove the lemon rind from the alcohol and add it to the syrup. Transfer the syrup and rind to a sterilized airtight jar, reseal the lid to the infused vodka and allow both jars to stand in a cool, dark place for 3 more days.
DAY TEN :Remove the rind from the syrup. Combine the syrup and the alcohol to the desired sweetness. Add a ½ cup of the simple syrup to start, then taste. Adjust accordingly. Store for up to 3 months in a sterilized bottle with lid.
TIP: Leave the infused simple syrup table side, so that people can add more sweetness if desired.
TIP: This makes a great hostess gift.
