Okay, Bella, after that, we need one for real. But that’s okay because since you have to baby it for five weeks, you won’t be able to taste it before Valentine’s Day. But that’s appropriate, because believe me, it’s a labor of love. From my DIL, who has kept me supplied with this indulgence –
Emily’s Limoncello17 large lemons, preferably organic
Two 750-milliliter bottles grain alcohol
5 1/2 cups water
6 cups sugar
Wash and dry the lemons. With a paring knife, remove the ends. With a
vegetable peeler, remove only the yellow rind, leaving the pith intact.
(Squeeze juice from the lemons and reserve for another use.) [
This is really hard.; I found that I didn’t have the strength to do this; I’m only a squeezer, not a peeler]
Place the lemon peel in a 4-quart Mason jar with a rubber-seal lid. Add
the grain alcohol, making sure the lemon peel is completely covered.
Store in a cool, dark place, shaking the jar
once each day to agitate
the lemon peel.
On the
13th day, bring the water to a boil in a large saucepan. Add the
sugar and remove from the heat, stirring until it is dissolved. Cover
and let cool to room temperature.
Place a colander on top of the saucepan and strain in the contents of
the Mason jar. Discard the lemon peel. Stir to combine the liquids,
about 1 minute. Transfer back to the Mason jar. Store for 3 weeks in a
cool, dark place,
shaking to agitate the liquid twice a day.
After 3 weeks, transfer the limoncello to smaller bottles that can be
sealed with rubber stoppers. Store bottles in freezer. Serve directly
from the freezer.
This is truly a treat to be shared with only those who appreciate it. ½ ounce is the perfect finale to a very large meal. I keep it in the freezer (it doesn't freeze) and it keeps forever.
