As promised earlier in the week, I bring you limocello.
Now that I have, I heartily encourage that you make it.
Why, you ask? Allow me to preach it to ya.
Making limoncello will give you a nice chunk of time to contemplate life (or how great your hands are starting to smell) as you peel ten lemons.
Italians make limoncello; thus, making limoncello is obviously a cool thing to do.
Limoncello requires a delightfully brief shopping list.
You can make lemonade from your freshly peeled lemons. That way, you’ll still have something lemony to drink, even when you’re not drinking limoncello. Win.
Bringing something great, like limoncello, into this world is a lovely activity to do with someone you care about.
It’s incredibly easy to make limoncello and incredibly tasty, so why not?
And once you limoncello is made…
You can serve it to people after dinner and feel real fancy, and act like it’s no big deal that you made it. Mostly because it’s not.
Limoncello is great digestif.
You can package your homemade limoncello up for an ultra special gift.
Limoncello ironically tastes something like lemon jello. And that’s fun to say.
I’d say that’s reason enough. Yeah?
Adapted from Giada De Laurentiis
- 10 lemons
- 1 (750-ml) bottle vodka
- 3 1/2 cups water
- 2 1/2 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips and trim away the white pith from the lemon peels usimg a s,all sharp knife; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer lined with cheese cloth. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.