Limoncello

Limoncello and I go way back. My father used to travel a lot for his job and often found himself working in northern Italy, where he became good friends with his business counterpart in the local office. My mom accompanied him whenever possible (because, Italy), and they’d enjoy a nice vacation on the company dime. This was back in the ’90s when flying wasn’t such a slog, so they’d return with all sorts of goodies, including homemade limoncello, which the ladies in our town really loved. I have to say, it wasn’t really my thing at the time, but I’ve grown to appreciate it over the years. Bright and scented by the sun, with sweetness on a sliding scale according to your taste, it’s an amazing way to use an abundance of Meyer lemons if you’re lucky enough to have a tree, or just a good way to indulge if you want to go the supermarket route.

Please check out Darcie’s post for her personal take on limoncello via Perth, Australia. I don’t know about you, but I get a serious case of wanderlust whenever I read her posts. Her limoncello recipe is so similar to The Kitchn‘s that we simply adapted it for you here.

Remember: Drink responsibly and please designate a driver if you plan to indulge!

For a roundup of all of our Advent Calendar posts for the year, click here.
Darcie can be found at her website, Gourmet Creative and on Instagram at @darcie_hunter.
Find me on Instagram at @amyrothphoto, Pinterest at @amyrothphoto and my portfolio at (you guessed it) Amy Roth Photo.

Limoncello 2 - Amy Roth Photo

 

Limoncello

Meal type Beverage
Misc Serve Cold
Bright, scented by the sun, and just as sweet as you’d like, homemade limoncello is a special treat.

Ingredients

  • 10 organic Meyer lemons (washed and dried)
  • 1 bottle vodka (750-ml; 100-proof preferred, or 80-proof)
  • 1-4 cup sugar (to taste)

Note

Adapted from The Kitchn.

Directions

Use a vegetable peeler to remove the peel from the lemons, taking care not to include the white pith. Place peels in a large glass jar and cover with vodka. (The remaining lemons can be used to make lemonade- yum!) Allow the peels to steep for about a month (at least 4 days, but longer is definitely better).
Make a simple syrup by combining equal parts water and sugar. Heat until fully dissolved and set aside to cool.
Meanwhile, strain the vodka, removing all peels and sediment. Combine simple syrup and infused vodka until you reach desired sweetness and concentration.
Pour into a bottle. Chill and serve the limoncello on its own, or in a cocktail.