Limoncello

Name: Limoncello
Ingredients: 10-12 Organic Lemons (the alcohol will pull out anything on, or in the peels); 1 fifth (750 ML) of Grain Alcohol (You can use high proof vodka but it won’t taste exactly the same.); half gallon of water; 1.5 pounds of white sugar

Ingredients

10-12 Organic Lemons (the alcohol will pull out anything on, or in the peels)
1 fifth (750 ML) of Grain Alcohol (You can use high proof vodka but it won’t taste exactly the same.)
half gallon of water
1.5 pounds of white sugar

Instructions

Wash and peel lemons. Make sure you only peel the skin without getting the white part (pith) of the lemon.
Place the lemon shavings in a big jar and add grain (pure) alcohol. Seal the jar and let it infuse for 3 weeks. (The lemons need to soak in the alcohol this long to pull all of the color and flavor out of the skins.)
Bring water to a boil and add white sugar. Stir and turn off.
When the water completely cools add the now yellow alcohol to the water using a strainer so the lemon skins don’t go into the limoncello.
Add a small glass of water into the lemon peel jar, mix it around to get any of the other alcohol and lemon flavor out and add it back to the main limoncello mix.
Last mix the limoncello really well for a couple of minutes and put it into the freezer.

Notes

Can sub blood oranges for Oranjecello, or limes, or yuzu

BONUS RECIPE

You can substitute whole milk for the water and add another half pound of sugar and a dash of vanilla to make Crema di Limoncello.