Bottles of homemade limoncello make great xmas gifts, and are especially convenient as make-ahead gifts before the holiday frenzy.
Ingredients
- 15 lemons
- 2 bottles Everclear (750 ml each)
- 4 cups sugar
- 5 cups water
Instructions
- Pour one 750 ml bottle of Everclear into a 1-gallon jar.
- Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax, unless you know that they have not been sprayed. Pat them dry.
- Carefully zest the lemons with a zester or peeler. Use only the outer part of the rind. The white pith under the rind is bitter, and would ruin the limoncello.
- Add the lemon zest to the gallon jar, adding as you zest it.
- Cover the jar, and let sit for 10-40 days in a cool dark place. The longer it rests, the better. There is no need to stir — all you have to do is wait. As the limoncello sits, the Everclear slowly takes on the flavor and rich yellow color of the lemon zest.
- At this point, combine the sugar and water in a saucepan. Cook until thickened, about 5-7 minutes. Let the syrup cool. Then add it to the gallon jar. Add the 2nd bottle of Everclear. Allow this to rest for a second waiting period of another 10-40 days, also in a cool dark place.
- During this time, collect and clean various liquor bottles and vinegar bottles (that you will eventually fill with limoncello). Also plan to make room in your freezer for the bottles.
- After the 2nd resting period, strain the liquid with a very-fine sieve or a cheesecloth to remove the lemon zest. Discard the zest.
- Use a funnel to fill various bottles. Store the bottles of limoncello in the freezer until ready to serve.
- Serve cold in very small glasses.