Gifts from the Kitchen: Liquored Lemons in Limoncello
There’s something satisfying about nurturing food and drink over time. Sense of anticipation. Coddling.
Making Limoncello is one such experience.
Shaking the jar once a day, sometimes twice, admiring the change in colour through the glass.
The ingredients are basic, starting with fresh lemons. This time of year, we’re lucky to have an abundance of Meyer lemons available (although sadly not local; our northwest climate is not warm enough in December), they’re slightly sweeter, so less sugar is required.
Pretty-looking things, aren’t they?
The zest after two plus weeks in vodka.
Simple syrup; equal parts water and sugar. No boiling necessary.
Cooled simple syrup with lemon juice added, ready to be combined with the infused vodka.
Now on to the next stage: resting for six weeks for ultimate flavour.
Home Made Limoncello
makes about 1.5 litre/6 cups
- 2 lbs organic Meyer lemons, zested, juice reserved
- 1 l vodka
- 2 cups water
- 2 cups sugar
- reserved juice from the 2 lbs of lemons
Pour the vodka in a large jar with tight-fitting lid. (Some recipes call for 100 proof alcohol, I used a 40% bottle)
Zest the lemons, leaving the whites, add to the vodka and leave to infuse for at least 2 weeks.
Shake the jar every day to distribute the zest.
Freeze the juice, remove from freezer after 2 weeks.
(2 weeks later)
Slowly heat the water and sugar until melted.
Let cool at room temperature or in the fridge (about 30 minutes).
Strain the lemon zest from the infused vodka.
Add lemon juice to sugar mixture, pour into the infusion.
Bottle and leave for about 6 weeks before using.
Keeps forever in the fridge or freezer.
It’s amazing with a glass of sparkling wine, especially Prosecco.
Tell me what else you’d pair it with!