Message 25476 of 39188 in General Discussion

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Limoncello like mama used to make ( pronounce with Italian accent , please)
6 organic lemons
1 litre grain alchool 95%
500 gr sugar.
1 litre water


The traditional way of making limoncello is to slice off the topmost layer of 
lemon peel, avoiding the bitter white pith as much as possible. If there is 
any pith on a slice, scrape it off with a knife or spoon. An extremely sharp 
vegetable peeler works best.
 (If you  use a fine grater , avoid the temptation to shave off every last bit 
of colored peel, because you're likely to end up taking some pith along with 
it. In other words, it's best to give up on the colored parts of the peel that 
are in any "valleys" in the surface of the lemon.)

Once you have your lemon  peel, steep it for a couple of weeks in 95% grain 
alchool. You can tell that the flavoring elements have been thoroughly leached 
out when the peels have lost their color.
Filter well the infusion , and add ( cold) sugar syrup you prapared in advance 
( 500gr sugar in one litre hot watwer), let stand for a a week, put it in the 
freezer, ready to drink.
Dom

Neapolitan
1 oz vodka
1/2 oz Limoncello
1 lime wedge ( squeeze, drop in)
1.5 0z cranberry juice
Shake & Strain, cocktail glass