This has been a work in progress since the 24th November 2009. It doesn't take a lot of effort, it takes a bit of patience. I am on the home straight now, making the syrup. After making the syrup I realised the jar I had used, initially, wasn't going to have enough capacity for both syrup and vodka/lemon peel. I had to find another receptacle, a glass cookie jar was the only container suitable I had to hand. I put in less of the syrup, than stated in the recipe, after a little tasting (it's tasting good!), I thought it was sweet enough. I'll now put it back in a cool dark place for another month, then I'll decant it into a bottle.
If you would like to try it, this is the recipe
LIMONCELLO RECIPE
1/2 bottle (35cl) of Vodka
7 lemons, washed (use warm water and scrub if they are waxed) and dried.
2 cups (400g) sugar
2 cups (400ml) water
Remove the peel from the lemons with a sharp peeler/knife, carefully avoiding the bitter white pith. Please note that if ANY white pith remains on the back of a strip of peel, scrape it off. If you get any of the white part in the batch, the limoncello will be bitter and spoilt.
Put the lemon peel in a glass jar and add the vodka. Seal tightly.
Leave the lemons to steep in the jar in a cool, dark place, for 2-3 months.
I now have to wait another month before I attempt the next step.
The Syrup
Put the water and sugar in a saucepan, stir and slowly heat until it turns clear and all the sugar is dissolved completely. Let the syrup cool.
Put the cooled syrup in the jar with the lemons
Put the jar back in the cool, dark place for at least two weeks.
Bottling
Strain out the lemon peels through a coffee filter or cheesecloth and pour the limoncello into another container.
Put the liqueur in a clean bottle, seal tightly and leave for at least 1 week before using.
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