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Thursday, June 20, 2013

Lenton Limoncello

I have always wanted to make Limoncello but never had the opportunity until recently. Wade likes lemons.  I like Lemon Bars. This couldn't be any more perfect, right? I mean really, it's lemon flavored sweet vodka.

My family has so many birthdays in certain months and in those months we have one big combined Birthday Dinner. My mom usually host those at her house. I hosted May Birthday Dinner. What a good excuse to make some Limoncello.

Wade and I started off looking for the best Limoncello recipe. Off to Pinterest we went. We ended up going with a version of Giada de Laurentiis's Limoncello. She has the vodka and lemon peel steeping for four days.  After four days, we made one batch (we doubled our recipe). It was good. Definitely a sipping drink for us. It was really nice over ice.

Here's what our recycled pickle jar filled with lemon peels and vodka looked like. 

After making the first batch, which we enjoyed during my new mother and father in laws visit, we put the remaining amount back into the pantry. We had decided that if it was that good after four days, it must be amazing after 28 days.  It was.

Here it is all bottled and ready to share with our May Birthday's guests.

You can make some too! Here's the recipe, enjoy!

10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.