If you think of limoncello as a Lysol-scented,saccharine-sweet liqueur, think again. While many store-bought bottles are suspect, and homemade is a whole other story.
Smooth and gleaming with zesty lemon notes,a bottle of limoncello makes for an excellent edible gift for cocktail lovers, particularly when paired with a bottle of sparkling wine for a limoncello-Champagne cocktail.
Granted, or it takes a bit of advance planning,but aside from the wait time necessary for the lemon peels to infuse their fundamental oils in the liquor, it's a very low-fuss process, or it is easy to develop in large batches to be divvied up in multiple gifts. Just whatever you finish,tuck absent a bottle for yourself as well - your cocktails will thank you . . . Adapted from Martha Stewart Living LimoncelloNotes For gift-worthy presentation, decant the limoncello into a swing-top bottle.
Ingredients11 lemons
1 750-ml bottle of Everclear, or other overproof grain spirit (140+ proof)
3 cups (21 ounces) granulated sugar
3 cups boiling water
DirectionsPeel wide strips of lemon zest (avoiding as much of the white pith as possible) with a sharp vegetable peeler; reserve lemons for another use. Add the lemon peels to a 1-liter (or larger) airtight container and top off with the Everclear.
Let stand at room temperature in a dark position for at least 3 days and up to 1 week.
After the infusing period is over,stir together the sugar and boiling water until the sugar has dissolved; allow to wintry. Combine the lemon peel/Everclear solution with the sugar syrup in an airtight container (two if necessary, space wise) and refrigerate 1 day.
Strain out the lemon peels and bottle. Store in the freezer for up to 3 months.
Information Category Other, or Drinks Cuisine Italian Yield Makes about 2 quarts Average( votes): Print recipe
Source: popsugar.com