Italian Limoncello

Today I started a batch of limoncello.   I used a dozen lemons that I peeled with a potato/apple peeler, taking off the yellow in long yellow strings, but leaving the pith intact on the fruit.  Peeling was a breeze!

The lemon skin strings, a split vanilla bean, 1.75 liters of vodka and a pint of Everclear all went into a one-gallon glass container that I bought at Target.  Because the lid doesn't fit tight, I put a sheet of plastic wrap over the top and then lidded the container.

Now we just have to wait 40 days (Sept. 11th), giving the jar a swirl every now and then.  The next step will be to make a simple syrup: mix 3 cups of sugar into 4 cups of water, boiling for a few minutes in a saucepan to melt the sugar.  After the simple syrup has cooled, this will be added this to the mix in the jar.  

After another 40 day rest (Oct. 21st), separate the solids with a strainer.  I plan to bake a lemon cake with some of the infused lemon zest, saving the rest in the freezer to use in mixed drinks.  Strain again, this time through a coffee filter before bottling them as gifts.  Most people keep their limoncello in the freezer, but I've read that it won't go bad at room temperature.

I had a bowl of skinned lemons after the first step, so I cut them in half and juiced them with my hand held lemon squeezer.  It goes quick if you have a husband with big strong hands to do the work.  The juice from a dozen lemons filled one ice tray.