Limoncello – the second step
In an earlier blog, “Limoncello Salute!”, I covered the first stage of creating that well-loved Italian aperitif. Over the last five weeks the the lemon zest has been slowly infusing into the vodka.
In this second stage you make a simple syrup with 3 cups of water and 3 cups of white sugar. You add the simple syrup and the second bottle of vodka to your gallon jug of vodka and lemon zest. Then put the jug in an out-of-the-way place to sit for another few weeks!
The final stage is decanting the golden liquor and removing the lemon zest. The longer you can leave the lemon zest in the vodka and simple syrup, the better your Limoncello will taste. If you are in a rush, wait at least one week! I usually wait 3 to 4 weeks to do the final decanting. Perfect for a bit of Christmas cheer. But beware – it packs a punch!
Salute!
Simple Syrup for Limoncello
Ingredients:
3c water
3c white sugar
Utensils:
Medium saucepan, measuring cup, wooden spoon
Method:
Pour the water and sugar into the saucepan. Cook over a medium heat, stirring gently until the sugar melts completely and the liquid has become clear. Continue to heat until the syrup becomes slightly thick, 5-10 minutes.
Cool before pouring into the lemon/vodka infusion.
