No promises, but this should be my final lemon food story for a while.
But my little lemons trees were so productive this year. I had to do something with them. We’ve done Mr. Economou’s Greek Lemon Soup. We’ve made Maddalena’s Torta Limone.
But when life hands you lemons …
Make limoncello, that wonderful, chilled lemon liqueur. It’s an Italian favorite, perfect for sipping after a meal. (I didn’t know this until my and Bruce’s Italian honeymoon.)
Actually, I like icy-cold limoncello best in summer. But since I’ve got lemons now, now’s when I’m making limoncello. It’ll hold practically forever in the freezer.
This recipe is an adaptation of one I published in my former life at the local newspaper. Many readers made the limoncello. Most achieved success.
However, I noticed common complaints among the unsuccessful limoncello batches. This gives us a second chance, a time to learn from others’ mistakes.
Was your limoncello too bitter? You may have used too much of the rind’s pith, the white part. For perfect limoncello, we only want the lemon’s yellow part. I’ve found that my Microplane (one of my favorite kitchen tools) does a splendid job of just scraping the lemon’s yellow part. Or, I’ve also used a very sharp paring knife, or vegetable peeler, and carefully pared the lemon’s surface. Don’t panic if you get a little white part. It happens.
But still your limoncello was bitter? Perhaps you forgot this sweet, crucial step that happens weeks or even months after you started the limoncello, so it’s easy to forget: Remember to add the simple syrup. If you omit this step, you’ve basically got yourself lemon-flavored vodka. Not a bad thing, but not limoncello.
Did your limoncello have a weird taste;not lemon, not alcohol and not simple syrup? Your lemons might have had some chemical residue. That’s why I prefer home-grown lemons for limoncello, or organic lemons.
To be safe, wash your lemons in warm, clear water.
What I love about making limoncello is that it’s comprised of three ingredients: Lemon peel, vodka and simple syrup. I love that the lemon peels bathe in the vodka for weeks and weeks and weeks, until we feel ready to deal with it.
Limoncello is one of my favorite gifts, presented in a pretty glass bottle that gets a second chance after its first life when it held olive oil or syrup or vinegar. I keep bottles of limoncello in the freezer, ready to give as a hostess gift or to serve after dinner.
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Doni’s Limoncello
1 dozen large, clean lemons (use more, if they’re small; try to find organic or home-grown lemons, if possible)
1.75 liters cheap vodka (preferably 100 proof, but 80 proof will work, too)
7 cups water
3 1/2 cups sugar
Remove just the yellow rind from the lemons. (The white pith is bitter.)
Pour the vodka into a wide-mouthed jar or container, preferably glass. Add the lemon peel. Cover tightly.
Leave the mixture in a cool, dark place for 2 to 8 weeks. (The longer it steeps, the more flavorful and colorful it will be.) Don’t stir it or fuss with it.
Weeks later ….
Boil the water and sugar in a heavy pot on the stove, stirring occasionally, for between 5 to 8 minutes, or until the syrup starts to thicken.
Remove from heat. Let cool.
Strain the lemon rinds from the vodka. (If you used a microplane, a final strain through cheesecloth will help remove remaining particles.)
Pour the cooled, simple syrup into the strained lemon liquid.
Pour into bottles. Allow bottles to rest for another 10 days or so in a cool, dark place.
Store the sealed bottles in the refrigerator or freezer until ready to serve or give as gifts.
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