So, I technically made this a couple of weeks ago, but bottled it this evening. I had run across some Santa Teresa lemons at my local store's "citrus fest", and after a short google search, realized they were the lemons used in limoncello. Well, that was almost like a dare to me. So I trucked home a whole bag and set to work delicately peeling every single one, carefully removing any whiff of pith. Luckily the rest is just patience, and this recipe delivers. This is my new apéritif before dinner.
Limoncello
From Giada de Laurentiis, as seen at Food Network
10 lemons, Santa Teresa variety if available
1 (750mL) bottle vodka
3½ cups water
2½ cups granulated 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.
Makes 7 cups
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