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Liqueur, Limoncello I (P)
Source: NY Times, July 10, 2002; adapted from "Lemon Zest," by Lori Longbotham
Yield: About 6 cups

6 lemons
1 750-milliliter (1-1/2 pints) bottle vodka (preferably 100 proof or greater)
3 cups water
1-1/2 cups sugar

With vegetable peeler, remove zest from lemons, being careful not to include any white pith.

Put zest in a half-gallon jar with a tight-fitting lid, add vodka.

Cover and let stand at room temperature for 10 days, or until zest is pale and vodka is a deep yellow.

Strain liquid into a large glass bowl, leaving zest in strainer.

Bring 3 cups water and the sugar to a boil in saucepan, stirring until sugar is dissolved. Boil for 3 minutes. Pour hot sugar syrup over zest in strainer into a heatproof bowl. Discard zest. Let cool.

Add syrup to vodka, forming a liqueur. Pour into bottles with tight fitting lids. Let stand for 5 days. Store in freezer.

Posted by Marilyn Jacobs

Nutritional Info Per Serving: N/A