So when a dear friend went home one Sunday afternoon, I headed to the liquor store! I was in search of Everclear, which apparently is not for sale in Washington liquor stores. Boo! But, 1oo proof Smirnoff would do the trick...
As I look forward, more like gaze longingly, at summer. I am picturing sunny evenings with friends and family. I am picturing boats and water, laughter, tank tops, flipflops...I could go on and on and on! I am also looking for a little something different, too. I am making limoncello!
This delicious sweet, lemony, Italian beverage is traditionally served ice cold from the freezer in tiny glasses much like shot glasses, but you drink it more leisurely. My enlightened coworker and expert on all things Italian, Kristen, told me limoncello originated in Sorrento. I will attempt to concoct it with you as my witnesses!
Recipe: Phase 1
40 Meyer Lemons, washed and dried
2 Springs of Rosemary
2 1.5 liters of 100 proof vodka
2 1 gallon jars with tight fitting lids
Peel the lemons with a citrus peeler. Make sure that you only get the zest (the yellow outer layer). Try your best not to get any of the any of the white pith.
When you have a large pile of zest and naked lemons, place one spring of rosemary in each jar. Place half the zest in one jar and half in the other. 750 ml of vodka in each jar. Let the concoction rest in a cool dark place for 40 days and check back here for what to do next!
I believe in teamwork, so I enlisted Katie to help zest.
The Final Product: Sort Of
So not only will you be left with soon-to-be limoncello, you will also now have 40 naked lemons! Juice 'em! We enjoyed lemon water, lemon salad dressing, and we would have made other things, but there was only so much tarty goodness we could handle!
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