Ingredients:
1.) One 1L bottle of grain alcohol.
2.) 12 lemons with good peels (No pits or dark spots)
Directions:
1.) Pour the alcohol into a large glass jar.
2.) Grate the lemons and put the peels into the alcohol. AVOID the pith of the lemon (the white part underneath) because this will make it bitter.
3.) Let it stand for at LEAST a month. The longer it sits, the better it will taste.
4.) When it is done resting (after a month's time) strain the alcohol with a small-mesh strainer.
5.) Mix four cups of sugar to 2L of water. Boil that down on the stove to make a simple sugar.
5.) Once the sugar solution is totally cooled, combine with the alcohol and lemons and freeze.
Random Asides:
* I can't wait to try this. I bet it will be delicious for the holidays.
* I bet my boyfriend wishes he was limoncello and could rest for a month.
Other Uses for Limoncello:
* Spiking lemonade, flavoring cocktails, and splashing on ice cream, poundcake, or fresh fruit.
* Below is a recipe for Limoncello Cake from www.inside-sonoma.com.
LIMONCELLO CAKE
From Tanya Baker of Baker’s Kitchen, Sonoma
2 sticks unsalted butter2 cups sugar
3 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 Tablespoons grated lemon zest
2 Tablespoons fresh lemon juice
½ cup Limoncello
Preheat oven to 325. Grease a 10″ tube (bundt) pan. Cream butter and sugar together until light and fluffy. Beat in eggs, one at a time. Sift together flour, baking soda and salt. Add to the batter alternately with buttermilk. Add lemon zest and juice. Spread batter evenly in pan, tap to release air bubbles.
Bake for about an hour, checking at 50 min. Toothpick should come out clean when inserted in center.
Cool cake in pan 10 min. Drizzle with Limoncello and cool another 10 min. Remove cake from pan. Serve with fresh berries and whip cream.
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