Limoncello

    This is definitely a drink people either love or hate, you don't really see anyone in the middle.  I knew from the moment that I tasted this that it would be a drink that I would love.  It was about 7 years ago when I tried it for the first time and I became very intrigued so I did a little research on this beverage to find out more. 
     Limoncello came to be out of a desire to not waste lemons that were so carefully grown.  There were fields of lemon trees in Italy and far too often the farmers would have more lemons than they could sell.  Trying to figure out what to do with these extra lemons to make a little more money off of them, they started to experiment with pickling, brining, and preserving.  All of these application worked and the farmers were able to sell these items to keep them afloat. 
     No one really seems to know exactly where the idea of Limoncello came from other than it was a cultural tradition in Italy for quite some time before a few individuals decided to sell it.  Grain alcohol was fairly common and used in many applications but when the zest of these extra lemons is added to the alcohol and left to mature, the results were astonishing.  The trick, to find some way to alter this concoction to make it easier to swallow.  Who wants to sit around and drink straight grain alcohol?  Not I. 
     A very simple solution followed, add water and sugar, or simple syrup to the mixture and enjoy.  The process in which Limoncello was handled back in the day is slightly different than now given the increased issues with food contamination.  Unless you buy organic lemons, far too often you're going to see two common practices, pesticides and wax.  We know what the pesticides are for but the wax serves various purposes, one of which is to help preserve the lemons but to also make them more eye appealing.  We've been brainwashed into thinking that if those lemons are shiny, those are the ones that we definitely need to buy.  That practice is so flawed and it's scary how little people know about produce selection.  Anyway, getting too off track here.
     I try and buy organic lemons when they're available and personally economical.  After washing them well, I zest the lemons add it to grain alcohol in an airtight container.  Place the container some place away from light and as close to room temperature as possible.  I tend to put my jars in the back corner of the closet behind our clothes.  It usually takes some time before the flavor of the lemons is fully incorporated. 
     After a couple of months, your mixture is ready for the next and final step.  Adding the simple syrup balances the flavor and makes it pleasing to drink.  A couple of things to always remember, properly sterilize the container and bottles you're going to use and strain the mixture before transferring it to the bottles.  I prefer mine to be stored in the refrigerator but some prefer using ice.  Whichever you decide is up to you.  This will definitely be a strong beverage so drink with caution and an open mind.