Limoncello Liqueur

Limoncello is a liqueur that can be drunk as an aperitif (before a meal), a digestif (following a meal), or mixed as part of a cocktail. Served cold, it strongly resembles the refreshing lemon drop. It is also delicious over shaved ice as an adult snow-cone. Or just swill it straight out of the bottle ...

NOTE: This recipe is written the way it is to ensure consistency of quality between batches, given that you may have fresh lemons available in variable numbers and sizes, containing variable amounts of juice. 

Ingredients -- yield quantity will vary from batch to batch. 

10 or more fresh, ripe, juicy lemons, at room temperature. 

Simple syrup, made by boiling equal volumes granulated sugar and water, boiled briefly to ensure complete dissolution. Make enough to at least match the amount of lemon juice/zest mixture described below. 

Pinch of salt

1/4 t. ground cinnamon

1/4 t. ground nutmeg

Good quality vodka (use Tito's Handmade Vodka, from Austin, TX for best results)

Instructions

1. Using a microplane or box grater, remove and retain the zest (the yellow skin) of 10 or more lemons.  Do not include any of the white pith that underlies the zest. 

2. Using a press or rotary juicer, extract the juice of all lemons.

3. Mix the zest and lemon juice in a large non-reactive (stainless steel or glass) bowl.

4. Measure the juice and zest mixture's volume and record it. It should be about 1 1/2 c. or more.  However, the accuracy of the measurement is more important than the volume to the quality of the product.  This quantity will be referred to as "the unit."

5. In the the large non-reactive bowl, mix into the lemon mixture one unit of simple syrup.  The bowl will now contain two units.

6. Add the salt, cinnamon, and nutmeg. 

7. Set the mixture aside to steep, covered, for 12 to 24 hours at room temperature. 

8. Filter the mixture through a fine strainer and/or cheesecloth to separate the lemon zest and pulp from the liquid. Squeeze out as much liquid as possible to maintain product yield. 

9. Add a volume of vodka equal to the volume of lemon/syrup mixture (I.e., two units).  The bowl now contains four units of product. 

10. if desired, filter the product once again. Then, bottle the product into containers with tightly fitting caps or corks.

Mixture will keep for a long time, and continue to improve with aging in glass for well over a year.