Recipe: Liz’s Limoncello

2 large lemons
water as needed
2 cups granulated sugar
2 cups vodka

Rinse lemons and pat dry. Thinly peel zest strips from lemons. Do not include whiter inner peel. Place zest strips into medium saucepan. Cut lemons in half and squeeze juice into measuring cup. Remove any seeds. Measure juice and add enough water to bring to the 1 cup mark. Pour lemon juice mixture into saucepan with zest, add sugar and stir. Bring mixture to a boil, stirring frequently. When it reaches a boil, reduce heat and simmer for 10 minutes. Remove from heat and cool.
Pour lemon mixture into aging container, add vodka and stir. Cap and age for 4 weeks in a cool, dark place.
After initial aging, pour through metal strainer into bowl to remove zest. Lemon peel may be saved for use in cooking, if desired. Pour liqueur back into cleaned aging container for an additional month of aging.
When aging is completed, strain liqueur through fine cloth (such as muslin) which is placed over a large bowl.  Repeat as needed.  A cloudy layer may form on top even after several strainings.  The cloudy portion may be poured off and reserved for cooking if desired. bottle and cap as desired. Liqueur is now ready to be used in cooking but is better for drinking after an additional 3 month’s aging.

Aging container can be :
Glass jars with lids
Ceramic crock with lid
Ceramic bowls, glass bottles, and/or decanters with eitehr screw-on lids/caps or cork/glass caps

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One Response to “Recipe: Liz’s Limoncello”

  1. March 2010 | Southern Food and Beverage Museum Says:

    […] Tags: Liz Williams, Southern Food and Beverage Museum, limoncello Posted in Liqueurs, Recipes | Leave a Comment » […]

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