|Squeeze the juice and use it for lemonade or making Moroccan preserved lemons.|
®, a 190-proof grain alcohol.
Limoncello. It's simple. It's sweet. It's no secret.
8 organic lemons
3¼ cups grain alcohol (Everclear®)
4 cups water
2 cups sugar
With a vegetable peeler, remove zest from all the lemons in wide flat strips and place in a glass jar large enough to hold 4 cups of liquid. (Juice lemons and reserve juice for another use, such as last week’s preserved lemons.) Add Everclear® alcohol. Cover tightly and let sit in a cool, dark place for 12 days.
After 12 days, make a simple syrup by boiling water and adding the sugar, stirring until it is dissolved. Boil an additional minute. Let cool. Strain the zest out of the alcohol and discard zest. Pour the alcohol into the simple syrup – it will cloud up a bit. Divide among bottles; cork, seal and label. Keep your limoncello in the freezer or refrigerator.
Makes 8-10 cups.