Tuesday, April 19, 2011
Limoncello! PART 2
So the lemon zest ended up sitting in the liquor for a total of 6 nights. I had hoped to get around to it sooner but life got in the way. It came out really great. The true test was bringing some to Matt and Sonia who seem to be connoisseurs. They seemed to like it as well so I would recommend this easy recipe. Once small bottle of grain alcohol made three bottles of limoncello. Yum! It is super strong so drink it with caution!
Part 1 grain alcohol-zest mixture
5 cups water
2 cups raw cane sugar
1. Strain zest out of the alcohol. You should have about 3 cups. Be sure to cover the alcohol while you make the sugar mixture so that it does not evaporate.
2. Heat sugar in water over low heat until just dissolved. Remove from heat and let cool to room temperature.
3. Mix alcohol and sugar water together and store in freezer.
(Note: You want to end up with the liquor being 30% alcohol in the end. So if you find that you have a different amount of alcohol after straining, be sure to adjust your simple syrup mixture accordingly.)