Perfectly sweet and zingy, this limoncello recipe is great for entertaining or gifting.
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Peel lemons carefully, avoiding the white pith under the skin (juice the remaining lemon flesh and freeze in ice cube trays to use in your cooking).
Combine lemon peel and vodka in a glass jar. Seal and place jar in a cool, dark place for 3-4 weeks to develop the flavours. Gently shake the jar every 3 days. (To test limoncello, taste every few days at the 3 week mark. If there is a tangy lemon flavour stronger than the alcohol taste, it’s ready to strain.)
Combine the sugar and water in a saucepan over medium-low heat. Stir until sugar dissolves. Set aside to cool.
Strain the lemon mixture 2-3 times through a strainer lined with muslin or a clean Chux cloth to remove lemon pulp. Pour in the sugar mixture and stir to combine. Bottle the limoncello and place in the fridge to chill.
COOK. STORE. SAVE.
Don’t skip washing the lemons – this removes the waxy coating on the peel. Pour over boiling water, then scrub them with a scourer under cold water.
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