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Limoncello
Category: Beverages
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Ingredients:
7 organic lemons 1 litre of 100 Proof Vodka. 200 ml water 100 grams vanilla sugar 800 ml water 400 grams sugar
Directions:
Using a rasp, take off the zest of the 7 lemons. The naked lemons left are great for juicing and freezing for later use. Freeze in small bags (or an ice cube tray ideally) , because I learned from experience that a giant blob of frozen lemon juice is a bit challenging to use. The zest went into cheap friendly 1.5 litre Carlo Rossi bottle, along with the vodka. The end product will go into fancy bottles that I buy at Pier 1. This needs to be covered and let sit for a few weeks. It's amazing to see the change in the look and aroma of the vodka after a couple of weeks. Yum! Place the bottle in a dark place for the next 3 weeks. Feel free to swirl it around a bit every now and then, and observe the changes taking place. Put the sugar and water into a pan and over low heat stir and bring to a boil. Let cool. Remove once it comes to a boil, unless you want to make candy! Since we have 1 litre of lemon-infused vodka, we're using 200 ml for the vanilla sugar syrup, and 800 ml for the regular batch. Strain out the lemon zest from the vodka! I ran mine through a coffee filter, then squeezed out every last drop from the zest when done. Simply add the vodka and simple syrups together, mix, and ideally let age for a couple of weeks. I'll let you know how the tasting goes, along with some photos in the next post.