Chilled limoncello is a delicious drink to sip on during a summer afternoon, and you need to make your own are fresh lemons, sugar and vodka. A few simple steps and a little patience and you will have limoncello to share with your friends in a few short weeks!
TIME TO TABLE: 30 minutes prep + 2 weeks to infuse the vodka
INGREDIENTS: 12 Paramount Citrus lemons 1 (750 ml.) bottle vodka (80 to 100 proof) 1 ¼ cup sugar 1 cup water
1. Use a vegetable peeler to peel the lemons, removing only the zest and leaving behind the white pith.
2. Place the lemon peels in a quart jar and pour the vodka over the peels. Seal the jar with a lid and let sit in a cool, dry place for 2 to 4 weeks. The longer it sits, the stronger the lemon flavor will be.
3. Once the vodka has infused you are ready to make the limoncello. In a medium saucepan, combine the sugar and water over medium-low heat. Heat and stir the mixture until all of the sugar is completely dissolved. Let cool to room temperature.
4. Strain the vodka to remove the lemon peel. Transfer the vodka to a sealable storage bottle or jar. Add the cooled sugar syrup and stir or shake gently to combine. Store sealed in the refrigerator and serve well chilled.
I’m so disappointed that we don’t have these Magnum flavors here in Manila. My favorite is the white chocolate one which I’ve only found in Europe and my newest discovery is the limoncello flavor. Its white chocolate covered limoncello ice cream.
2 large sprigs fresh thyme; more for garnish ½ fl. oz. (1 Tbs.) fresh lime juice 1-½ fl. oz. (3 Tbs.) gin, preferably Bluecoat American Dry ½ fl. oz. (1 Tbs.) limoncello, preferably Averna Limoni di Sicilia
Prepare a gas or charcoal grill fire for direct cooking over medium-high (500°F) heat. Grill the thyme sprigs until fragrant and lightly charred, about 15 seconds. In a mixing glass or cocktail shaker, gently muddle the grilled thyme with the lime juice. Add the gin and limoncello and fill the shaker with ice. Stir well. Strain into a chilled rocks glass filled with fresh ice, garnish with thyme, and serve.