Hey! Let’s make a fun drink!
I’ve infused vodkas a bunch and this is by far my favorite!
Limoncello is a liqueur. So, we’re not making Vodka & Lemon juice. We’re infusing the oils and the color of the lemon peel. I know, I know, that sounds nasty as shit. Clearly, no one likes to chew on raw lemon peel – so what we’re doing here is extracting the essence of the lemon – then we’ll make our own freaking juice. You can use the fruit part of the lemon and make lemon water – toss them in a pitcher of water and you can drink that after your impending hangover when you finish this bottle of limoncello with your friends.
Oh, why am I seemingly misspelling LEMONcello? Well, because it’s an Italian liqueur. The goddamned English didn’t invent it! We did! The Italians! The Mother Cuisine!!!
Anyway, it’s spelled – Limoncello. It’s also sometimes referred to as Limoncino. Either way, the shit’s delicious.
Here’s what you’re going to need:
2 Quart Pitcher
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.
By I, Alejo2083, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2357196