Limoncello

I got my idea to make limoncello like I do with so many other of my culinary experiments--I come across the dish by happenstance, I become inspired, and then determined to try it out on my own! I was watching "Under the Tuscan Sun" where there's a short scene when they describe the process of making the lemon liqueur.

By most standards, the process should take about a month for the lemon zest to infuse the citrus flavor along with a rich deep yellow to the mixture. I am usually not patient when it

In this recipe, you can see just how creations in your kitchen are in and of themselves chemistry experiments! According to my research on limoncello, the cloudiness of the beverage could depend on factors like using vodka versus Everclear, the amount of sugar used, and the temperature at which the syrup is created, and when it's combined with the alcohol.

Serves: 3 (17 oz.) bottles

Prep time: 40 minutes

Steeping time: 4 to 5 weeks

Ingredients:

zest of 10 lemons
1 750ml bottle of vodka
2 cup white sugar
3 cups water
3 17 oz. glass bottles

Zest the lemons, aiming to leave as much of the white pith off as possible. Place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse at temperature temperature for around four to five weeks. During this time, you will see the color of the liquid transform into a deep golden yellow.
After the steeping time, combine sugar and water in a medium saucepan. Bring to a boil for about 15 minutes. Avoid stirring. Allow syrup to cool to room temperature.
Separate the lemon zest from the vodka mixture. You may want to strain it to make sure no particles from the zest are left. Add the liquid into sugary syrup.
Strain into glass bottles, and seal. Let mixture age for another week or so at room temperature.
Chill bottled liqueur. Best served icy cold!