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The man who knows what life should taste like tells you how to make your own lemon tipple.
Typically Limoncello is
prepared in two steps.
For 4-5 Liters of
Limoncello (depending on desired alcohol content):
10 Large sweet lemons
2 Liters 90-95% Alcohol
This is all that is
needed for the first step. For the infusion of the alcohol, the skins
"scorza" must be carefully removed from the
white part, pith, of the lemon. The bitter flavor of a lemon is
mainly concentrated in the pith and juice. Being my first time
attempting the artful carving of the "scorza", I was
intensely focused not to take any parts of pith with my shavings. If
this was a full time job, however, I don't think a little bit of pith
would ruin the batch. Although as the old saying goes, "One bad
pith for the whole damn batch". Maybe comedy and recipes don't
blend...
After the lemons have
been skinned, make sure the zest is thin enough to fit in the neck of
a bottle (and thin enough to get out if you plan on reusing the
bottle). Open your bottles of nail-polish remover and pour out a
little for your fallen homies, so they don't overfill when the skins
are placed inside. Ideally these bottles should be sealed air-tight,
which can be done easily with a wine stopper, but isn't necessary if
you have screw tops. Leave the bottles in a cool place to infuse with
the flavor of the skins for anywhere from 1-2 weeks.
If you're
like me waiting is the toughest part of this recipe. After your
infusion period you are ready for Step 2, which I should add is open
to interpretation depending on how sweet you desire your Limoncello
to be. Another reason for me making it and not buying it was because
traditionally it is too sweet for my liking. I will provide you with
the quantities I used, however you can certainly add more sugar.
Step 2:
900g Sugar
2 Liters water
Pour the sugar and
water into a clean pot. The reason I emphasize is because some
pots that are used often can take on an essence of onions or other
sensations that could ruin your Limoncello. Bring the water and sugar
to a boil and then reduce the heat to a low flame. You should avoid
losing much water to evaporation. While you are waiting for your
sugar to dissolve, you can spend your time filtering your infused
alcohol into clean bottles (bottles that won't break in the freezer),
preferably 2/5 up the side of the bottle. When the sugar has
dissolved remove from the stove-top and let it cool to room
temperature.
At this point hopefully you are as excited as I
was. In case you have any doubts over the color of your infused
alcohol, don't worry. The magic is about to happen. Funnel the (now)
syrup into the bottles and watch your clear, yellow-tinted infusion
pop to the neon yellow color we are used to when sipping on
Limoncello. The less sugar, the less cloudy your mixture will be and
vice-versa. Seal the bottles and... more waiting. Return to that cool
place your bottles have become familiar with and let rest for another
month (one week is sufficient if you just can't resist).
Following these
directions, you have made Limoncello with 40% alcohol (store-bought
is usually 35%, so don't serve to your kids). The true test will take
place in the freezer. If you have made a proper batch with enough
alcohol to clean your kitchen counters, the Limoncello won't freeze,
giving it's ideal serving temperature. Don't worry if it does
freeze... Limoncello-pops...
After-thoughts:
Since it was a
learning experience for me, I've read enough recipes in English and
Italian to know that it's okay if you use a 50-50 mix of alcohol and
vodka. Next time I will try this method to reduce the intense alcohol
sensation of the Limoncello. Otherwise I think you will be very happy
with what you have produced... not to mention, very popular within
your circle of friends.
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