Robert's Limoncello

Ingredients:

50 g lemon zest, (about 14 non-waxed lemons)
750ml Everclear Grain Alcohol 190 Proof (95% Alc. By Vol.)
1kg white granulated sugar
1.5L filtered or distilled water
4 coffee filters

·  ·  ·

1. Wash lemons with vegetable scrubber.

2. Zest lemons, taking care to only remove zest and not the white pith below the zest. The white pith will make the final drink bitter. For zesting, I use the Microplane zester model 46620.

3. In a large 2.5L sterile and sealable jar, combine zest and grain alcohol. Seal and leave in a dark place for 45 days. If you don't have a large 2.5L jar, divide zest and alcohol equally into three 1L jars.

4. 45 days later, in a large sauce pan, combine water and sugar, bring to a boil while stirring, then immediately take off the heat. Stir until sugar is melted. Set aside to cool.

5. When syrup has cooled completely, add it to the sealed jar of alcohol and zest. Reseal and leave in a dark place for another 45 days.

6. 45 days later, using coffee filters, filter limoncello four times, using a new filter each time. Don't try to salvage the liquid that won't filter, that is the stuff you want to be throwing away.

7. Fill 3 750 ml bottles with limoncello and keep in freezer. Limoncello should be served ice cold.

Notes:
Best to use the lemons from your own tree or a generous friend. Store bought lemons, even organic, need to be scrubbed to remove waxes from the skin before zesting.