Limoncello
Limoncello is an Italian lemon liqueur made by steeping fresh zest in strong vodka and sweetening it with a simple syrup. The method is patient rather than difficult: peel the lemons carefully so no white pith slips in, since pith is what turns the liqueur bitter. The long rests do the work of drawing out the oils. This batch makes enough for 45 servings, and it is served ice cold from the freezer.
Instructions
Scrub the lemons under hot water with a vegetable brush to remove any wax or pesticide residue. Remove the zest with a zester or vegetable peeler, taking only the yellow peel so that no bitter white pith comes with it.
Put the zest in a 1-gallon glass jar and pour in half of the vodka. Cover the jar and leave it for at least 10 days at room temperature, or up to 40 days in a cool, dark place.
Combine the sugar and water in a large saucepan and cook for about 5 to 7 minutes, until the syrup has thickened. Let the syrup cool completely.
Pour the cooled syrup into the jar, then add the remaining fifth of vodka. Leave the mixture to rest for another 10 to 40 days.
Strain the liquid into bottles and discard the zest. Store the bottles in the freezer until you are ready to serve.
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