Homemade Limoncello
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman
Photo by Dane Feldman.

This week’s Thirsty Thursday is for those of you who are willing to go the extra mile when it comes to quality drinks. As it turns out, aside from the fact that requires a lengthy waiting period, making your own limoncello isn’t difficult and requires household items that you likely already own.

What you’ll need:
750 ml 100 proof vodka
6-10 lemons
1 1/4 cup sugar
1 cup water

Directions:
Wash the lemons thoroughly before zesting them. Be sure not to use the bitter white pith as that will greatly change the flavor. Place the peel into a bowl and pour the vodka over it. Put the bowl in the freezer for at least 1-2 weeks.

Once the lemons have infused the vodka for at least 1 week, line a strainer with cheesecloth and strain the liquid into a large bowl.

In a small pot, boil the sugar and water. Stir the mixture until the sugar is completely dissolved and let it cool. Pour the syrup into the bowl containing the lemon vodka and mix with a large spoon. Pour the limoncello into a resealable bottle or jar and refrigerate.

Be sure to use vodka that is at least 100 proof. If it isn’t, the limoncello won’t be strong enough and the liquid will freeze when it’s in the freezer for an extended period of time.

Serve in a glass over ice. If the limoncello is a bit too sweet for you, you can cut the sweetness with a lime wedge and a dash of seltzer. Be sure to use fresh lime juice, though, because Rose’s lime is already sweetened and will only make the drink sweeter and more syrupy.

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