When You Buy A Car Make Sure It's Not A Limoncello

Professor Morris has asked to for my Limoncello recipe. Since I don't have a personally derived one, I am posting Limoncello all'Antonio. Antonio Sapia tends bar at Bar Saint Honore in Taormina, Sicily. Since Sicilians lemons are over there in all their succulent splendor, Meyer lemons work best here.

10 organic lemons, washed

1 quart vodka

2 cups sugar

3 cups water

With a vegetable peeler, remove all the zest from the lemons and place in a glass jar with a tight-fitting lid. Add the vodka and leave in a cool dark place for one month. In the meantime drink whatever you like. I would be drinking rustic reds from southern Italy, Spain, southern France, Greece, Australia with an occasional Californy thrown in, all in Lenten moderation. After the month has passed (if you were drinking good wines the month will fly by), combine the sugar and water in a saucepan and bring to a boil, stirrring until the sugar is dissolved. Let it cool completely. Add the sugar syrup to the vodka mixture. Strain to remove the lemon zest and pour into a glass bottles. Keeps indefinitely stored in a cool place. Serve chilled. Cannoli optional. I have had homemade Limoncello. Take it from me, it's worth the effort.

Comments

[ashley]

This weekend or next: Meyer lemons.

[Marco]

Ok, I'll be there. I don't know about the quality of the vodka, but I would use a fairly decent brand. Not the top shelf, but not rockgut either.

[ashley]

I do the "cheap vodka poured 6 times through a Brita" technique I found on the web. Maybe.

[Marco]

Ah, I'll have to google it. Hopefully, it filters out all the potato skins. I know hardly any vodka is made from spuds anymore.