By Lisa

the weekend…

rain…

the first narcissus…

strawberries…

spring break…

longer days…

warm nights…

the outdoor patio…

leprechauns…

spring soccer…

panna cotta…

blossoming trees…

the butterfly ball…

spring lamb…

Easter morning…

Limoncello

California Limoncello

20 organic , just-picked emons

2 bottles (750 ml) 100-proof vodka or Everclear

4 cups sugar

5 cups water

Step One: Wash the lemons with a vegetable brush and hot water to remove any residue; pat the lemons dry. In a large glass jar (1-gallon jar), add one bottle of vodka.

Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. Add the lemon zest to the vodka as it is zested. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello.

Cover the jar and let sit at room temperature for at least 10 days and up to 40 days in a cool dark place. The longer it rests, the better the taste will be. (You can shake or stir a little every few days, if you like.) As the limoncello sits, the vodka will slowly take on the flavor and rich yellow color of the lemon zest. When the color is no longer deepening and the rinds look whitish, it is definitely done.

Step Two: In a large saucepan, combine the sugar and water; cook until dissolved, or until thickened if you want a thicker, sweeter drink, approximately 5 to 7 minutes.

Let the syrup cool, then add it to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.

Step Three: After the rest period, strain the liquid through a cheese cloth or coffee filter and bottle: discard the lemon zest. Keep in the freezer until ready to serve.