limoncello

ingredients
all
15 whole thick-skinned lemons
these work better because they're easier to zest
2 bottles everclear
750ml each
patience
the process takes 80 days
4 cups sugar
5 cups water
cookware
Limoncello is an Italian lemon liqueur typically served chilled as an after dinner digestivo. Carm's friend from work, Catherine, made Carm a bottle of limoncello, and Carm brought this to share with Collin on their first date.
1
To begin, you'll need a large glass jar - at least four quarts - with a lid.
2
Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax. Pat the lemons dry and remove the zest. Using a Microplane Zester works best.
3
Fill the jar with one bottle of Everclear. Add the zest from the lemons. Stir.
4
Cover the jar and store it at room temperature in a dark cabinet or cupboard for 40 days.
5
On the 40th day, combine the sugar and water in a saucepan. Bring it to a boil, and cook until thickened; about 5 minutes. Let the syrup cool for several hours; it will thicken a little. Add it to the Everclear/lemon zest mixture that’s already in the jar, along with the other bottle of Everclear. Cover and return to the cupboard for another 40 days.
6
At the end of the second 40 days, simply strain the limoncello into bottles and discard the lemon zest. You can store the bottles in a cupboard, but always keep one in the freezer so it’s icy cold when you're ready to drink it. Enjoy!
notes
Makes 3 1/2 750ml bottles.