Editor’s Note: Before it gets away from us…one of the last mornings a Limoncello is appropriate with lunch…or breakfast!

– Vic
28 December 2020
Have a Very Merry Limoncello Christmas
Coastal Empire

Following Thanksgiving, W and I began casting about for various holiday menu sides, entrees, drinks and TV specials to enjoy, when we seized on something we hadn’t done in decades — making our own after dinner liqueur.

After some brief internet searching for and discussing candidates, we settled on an old Italian citrus standby — limoncello.

Our pantry and bar contained numerous candidate bottles of assorted vodkas with varying levels of remaining contents. Without the aid of a computer or app, W was quick to do the math on a sticky that had the above bulleted schedule of milestones. Further ciphering adjusted the recipe to the vodka supply. With that programming available our initial underway batch sits atop the wine fridge.

Unstrained with sugar syrup yet to be added

Oh yeah, here’s the recipe

Ingredients
10 lemons
1 liter vodka
3 cups white sugar
4 cups water
Directions

Step 1
Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
Step 2
After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
Step 3
Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
Step 4
Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.

Recipe © Copyright 2020 allrecipes.com. All rights reserved.

Merry Christmas, my lemonheads.

Copyright © 2020 From My Isle Seat