Limoncello

it is time again to make a batch of limoncello.  you can google "limoncello" and find endless recipes and reviews.  here's how i make it.  start with organic lemons (i used 4 for this batch).  even tho there should be no wax or chemical residue on organic lemons, i washed them in warm water with Dawn and a vegetable scrub brush.

next step... remove the skin without the white pithy membrane.  i tried using a sharp knife, but ended up using the vegetable peeler.  then juiced the lemons and put the juice in the freezer to use later.

put the peels into a large jar.  i used a clean kalamata olive jar... Costco size.  i had brought home some raki from Crete in my handy travel flask, so emptied that into the jar.

and topped it off with 100 proof vodka.  it will sit in the pantry for 2 weeks or so.  (recipes recommend anywhere from 1 week to 6 weeks)

when i decide it has sat long enough, i'll strain the lemon peels off and make candied peels with them.

bring to a boil 3 cups of water and 2 cups of sugar, let it simmer and reduce to about 2 cups, cool thoroughly, then add to the lemony mixture and let it sit again for a week or 2.  i plan on using the lemon juice that's in the freezer with this batch, to up the lemony taste a bit.  will add it when i add the sugar syrup.   limoncello is best served after enough time in the freezer for it to be a bit slushy.   mmmm... so very good!