It appears that I am in a boozey mood. Perhaps the utter lack of alcohol on the farm has brought spirits to the forefront of my imagination.
To call limoncello imaginative however is a lie. It’s quite simple: peel strips of lemon zest, add vodka and wait. Currently I am in the waiting period.
Just how long to wait varies on which bartender or book you consult. Giada De Laurentiis says to wait 1 week while my local bartender suggests a minimum of 40 days. I intend to wait two months – at that time I will add sugar and honey to taste and indulge myself and my friends with a homespun digestif. You can speed up the process if necessary, but patience pays off when infusing spirits. It takes time for the flavors to truly meld. So think ahead and prepare a batch now for your summer dinner parties.
Feel free to tinker – use a variety of citrus or add your favorite herb. I used a mix of Rough Lemons from yesterday’s citrus harvest and some Meyer Lemons that I had on hand. The possibilities are endless.
organic lemons, washed
Lightly strip the zest from the lemon and place in a glass jar or jug. Try to avoid as much of the bitter white pith as possible. Pour vodka over the lemon peels. Seal the container and place it in a cool dark place to let the lemons infuse the vodka. Ideally wait 2 to 3 months. When you feel the flavor is properly infused, add a sweetener of your choice to taste. Many people prefer to make a simple syrup, but I don’t care to dilute my alcohol with water, so I dump the sugar right in and add local honey for a bit of extra zing. Strain the mixture and serve or store for a rainy day.