Lemon Liqueur

This wonderful homemade liqueur is loosely based on the Italian Limoncellos made in Amalfi. It needs to infuse for four to six weeks before it is ready to drink, so plan accordingly. Serve it very cold for best flavor.


Makes about 2 quarts

7 very fresh, thick skinned organic lemons
1 quart vodka
2 sprigs fresh mint or other aromatic herb, such as rose geranium, lemon verbena, etc. (optional)
3 cups sugar
31/2 cups water

Wash and dry lemons.With a vegetable peeler remove 2/3 of yellow part of peel in
thin strips, starting from tip and ending on stem.You will end up with a mostly white
lemon with a few yellow stripes. Reserve lemons for Rolled Lemon peel in Syrup or Marmalade.
Place peels in a 1-quart mason jar and fill with vodka.Add aromatic herbs if using. Let stand at room temperature for 4 to 6 weeks, shaking every now and then.
After the 4 to 6-week steeping time, mix sugar and water in a saucepan and cook over medium heat until sugar dissolves completely. Keep mixture boiling.
Drain vodka into a clean jar and set aside.
Keep peels in sieve. Pour boiling syrup over peels and set aside until completely cold.
Discard peels.
Mix reserved vodka and cold syrup, and pour into clean bottles. Seal and store in the refrigerator.


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