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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Italy's Amalfi Coast and adjoining Sorrento Peninsula are the regions most famous for limoncello, an intensely lemony liqueur, traditionally served ice cold as an after-dinner drink. We've added a subtle note of rosemary. Although the total hands-on cook time is only 1 1/2 hours, you'll need 14-80 days to let the lemon flavor infuse the vodka. Ingredients:
18 lemons (meyer or eureka; see notes), washed and dried |
one 4-in. rosemary sprig, washed and dried |
2 bottles (750 ml. each) 100-proof vodka, such as stolichnaya or smirnoff |
4 1/2 cups sugar |
Directions:
1. Peel lemons with a sharp vegetable peeler, taking only the zest (top layer) and avoiding any white pith. Put rosemary in a 1-gal. glass or ceramic container with a tight seal. Add zest to jar.
2. Pour 750 ml. vodka over rosemary and zest; seal container. Let sit undisturbed in a cool, dark place for 40 days.
3. In a saucepan, bring 5 cups water to a boil and add sugar. Cook, stirring, until sugar has dissolved. Let sugar syrup cool to room temperature, about 1 hour.
4. Pour syrup and remaining 750 ml. vodka over lemon-vodka mixture, stir, and seal container. Let sit in a cool, dark place for another 40 days.
5. Pour limoncello through cheesecloth into a large spouted pitcher and divide among gift bottles.
6. Note: Nutritional analysis is per ounce.
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