Homemade Limoncello

Homemade Limoncello
WARNING WARNING WARNING!!! IT IS SO GOOD!!!!

Ingredients

16 lemons-Get the thicker skinned ones because they are easier to peel.
2 bottles (750 ml) at least 80 proof vodka. 100 is better because it will not freeze as much while storing in freezer, but I use 80.
4 cups sugar
5 cups water


STEP 1
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax- pat the lemons dry.

Carefully peel the lemons with a vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Some people like to zest instead, but I find peeling is faster because there are so many lemons to do.

STEP 2
In a large glass jar (1-gallon jar, I use a huge pickle jar), add one bottle of vodka.
Add the lemon peels.
Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.
I cannot ever wait for 40 days. I always do 14 or 15 days and mine turns out great. If you have the patience you can do the 40 days.

STEP 3
After the mixture has set for 14 or 15 days.
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 minutes.
Let the syrup cool before adding it to the Limoncello mixture.
Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 14to 40 days.

STEP 4
After the rest period, strain and bottle: discarding the lemon peels.
Pour into smaller glass bottles. I use wine bottles, etc. Store in fridge or freezer till ready to serve.

STEP 5
Enjoy. I love it chilled, and it is also great mixed with Iced Tea, or Lemonade. YUM!!!

Now start your next batch or you will regret it. HA HA

Another note: I hate to throw away the lemon after only needing the peel, so I use them to make fresh squeezed lemonade. The recipe I use calls for the exact ammount of lemon juice that 16 lemons makes, so it works out great and the lemons are not wasted.