By Dane Feldman
Photo by Dane Feldman.
A few weeks ago, I posted a classic limoncello recipe for Thirsty Thursday. After the success of the original limoncello, I decided to try it with limes instead of lemons. If you already made this, you’ll know what to do, but I cut the sugar down even further and switched from white sugar to turbinado. The turbinado certainly complements the lime better than white sugar might have.
What you’ll need:
750 ml 100 proof vodka
1 cup tubinado sugar
1 cup water
Wash the limes 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 10 days.
Once the limes 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 lime 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 still a bit too sweet for you, you can cut the sweetness with a lime or lemon wedge and a dash of seltzer. Be sure to use fresh lime juice, though, because Rose’s lime is already sweetened and will certainly negate the purpose of all the limes used.