So, as mentioned earlier, it's that time of year to make Limoncello and the more I thought about it, the less I could wait. This delicious beverage will not be ready to enjoy until the beginning of July but it's completely worth it. The amount that I make usually lasts the entire year but that didn't happen last year. To stay ahead, I'll probably make another batch in July when I bottle what you see above.
It's such a simple process. Lemons, Grain Alcohol, Sugar, Water, Jar (for aging), Strainer, Bottles. When doing my research, I found that everyone has a slight variation to their Limoncello. Some like to add Star Anise, some like cloves, some like mint, you get the idea. This could go on forever. Even the type of alcohol used and how many lemons are used varies for each recipe. While intensely strong, I like using the grain alcohol since it doesn't impart any flavor and it's more traditional than using Vodka.
After sterilizing the fermenting jar, I start by scrubbing the lemons under running water to ensure that they're clean. Any contaminants on the zest will alter the finished product. Zest all of the lemons but make sure that you do not zest the white pith since it will impart a bitter, unpleasant flavor in your Limoncello. Combine the grain alcohol with your zest in the fermenting jar, seal it, and store in a cool, dark place. I like to keep mine in the back of the closet behind our clothes to ensure that no light reaches the jar.
This is the last step for another month and on May 2nd, I'll mix in the last step and let it sit for another month. All that will be left is to strain, chill and enjoy.
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