re: Limoncello recipe

quote:

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Highest proof alcohol you can find (everclear, 750 ml)
Unwaxed lemons, at least a dozen (usually organic ones are unwaxed)
Peel off the zest, getting as little as the pith (white part) as possible
Add zest to liquor in a glass container, cover tightly (like plastic wrap, then a screw top or use a big jar with a rubber gasket). Put it in a cool, dark place for 3-4 weeks.
Strain out the peels, dilute with 2 cups 1:1 simple syrup.

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I've used a similar recipe. Generally used about 2 pounds of lemons. Minimum of 2 weeks but as long as a couple months. I've also been told to put the final product in the freezer for a week before drinking (and keep in freezer always after that).

My recommendation would be to make at least 2 batches. I used a bottle of 80 proof vodka and a bottle of everclear, then mixed them together to get something stronger than vodka but less than everclear. The simple syrup will dilute it further.

Let one batch go a couple weeks and let the other go much longer and see if there's a difference. Make sure you give the bottle a good swirl every couple of days.

The best thing is you can do this with any citrus fruit. My personal favorite has been oranges. Never tried it, but tangerines would be on my list to try soon.