Limoncello

Directions

1. 1
   Wash and dry the lemons.
2. 2
   Trim away the zest with a vegetable peeler using a slight back and forth motion for longer strips.
3. 3
   Avoid removing the white pith--a little won't hurt, but if there is too much, scrape it away from the zest to avoid making your limoncello bitter.
4. 4
   Place the lemon zest in a 1-gallon glass jar and pour the vodka over.
5. 5
   Using a wooden spoon, gently stir and press the lemon zest to help release the oils.
6. 6
   Cover the jar and put away for 10-14 days.
7. 7
   It is best to put the jar in a cupboard or pantry where the exposure to light will be minimized.
8. 8
   It also helps if you swirl the contents of the jar every day or two.
9. 9
   At the end of this initial macerating period, put the sugar and water into a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar.
10. 10
    Remove from the heat and let cool completely.
11. 11
    Add the cooled syrup to the jar, replace the lid and put the jar away again for another 7-10 days.
12. 12
    The limoncello should be ready at this point.
13. 13
    It should be opaque with a nice yellow hue.
14. 14
    If you choose, you can continue to macerate the liqueur for up to one more month to intensify the color and flavor.
15. 15
    When it is done, strain the limoncello through a fine mesh strainer, pressing on the peels to extract as much of the oils as possible.
16. 16
    Stir to combine and then transfer the liqueur to clean bottles.
17. 17
    Store in the refrigerator for several days before using.
18. 18
    For longer storage, keep the bottles in the freezer up to one year--the alcohol content will pevent the limoncello from freezing.
19. 19
    Limoncello should be enjoyed ice-cold.