Limoncello Recipe 455

Steps:

• Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind. Place the zest in a 3-quart pitcher. Pour the vodka over it and stir. Cover with plastic wrap and set in a spot where it won't be disturbed, at room temperature, and let steep 1 week.
• Combine 3 1/2 cups water and the sugar in a large saucepan and cook over medium heat until the sugar dissolves, stirring occasionally, about 10 minutes.
• Let cool completely, then pour the syrup into the pitcher with the zest and stir. Cover tightly again and let stand for 24 hours. Strain through a fine-mesh sieve and discard the solids. Pour into clean bottles with tight-fitting caps. Refrigerate until well chilled, at least 4 hours or up to 1 month.

Steps:

• Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
• After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
• Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
• Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.

Steps:

• Zest lemons, making sure to get the outermost part of the skin and avoid the white pith.
• Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days.
• Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes.
• Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well.
• Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

Steps:

• Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
• Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
• Strain into decorative bottles, adding a few strips of lemon zest to each bottle.

Steps:

• Chill Prosecco, limoncello, and soda water. Place glasses in the refrigerator for about 30 minutes before using.
• Pour sugar onto a small plate or saucer and spread out. Run lemon slice around the edge of each glass. Turn a glass upside down and place into the sugar, coating just the rim of each glass.
• Fill each glass about 1/2 full with ice.
• Pour 1/4 cup limoncello over the ice in each glass, and top with 1/3 cup Prosecco. Add chilled soda water to taste and gently stir.
• Garnish with lemon slices and fresh mint sprigs. Serve ice cold.