Mona and Charlie had made some limoncello this past summer and it was inspiring. Angela and Steve made the recipe below and had some tasty orange, lemon and lime limoncellos to share at Thanksgiving. We are hoping to give it a try too.
LIMONCELLO
source: Easy Entertaining with Michael Chiarello
You can make this with any citrus. The key is using the best and freshest citrus possible. Fruit that has been in storage a long time gives a muddy taste to the drink.
12 Meyer lemons, or a mixture of lemons and limes, peel only, no pith
2 liters light rum or vodka
6 cups sugar
3 cups water
Put the lemon peels and rum or vodka in a container and let stand for 6 weeks.
Strain the mixture into a decanter.
Mix the sugar and water in a medium saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Let cool before adding to the rum/vodka mixture.
Serve in small aperitif glasses.
Store in the freezer for up to 1 year.
Angela notes: we fermented the citrus rind in a couple of growlers that we got from various breweries. Once they were completely done (with simple syrup) we bought maple bottles to store them in.
