I was introduced to this liqueur last summer, and had forgotten about it until a recent conversation with a co-worker. It is very popular in the Mediterranean, and is, informally, the national beverage in Italy. This relatively simple and tasty beverage is best served ice-cold on a warm summer evening as a digestif.

This simple recipe requires a long time to prepare, but not a lot of work. You will need between 8 and 12 lemons, and an overproof, neutral alcohol. Any alcohol will work, but select a base with a high proof and a neutral flavor. An overproof vodka will work, but will introduce additional flavors into the final product. Lower-proof alcohols will result in a lower-proof final product, as the alcohol is diluted in the process. For an ideal product, select Everclear, or a similar, neutral grain spirit.

Limoncello

• Requires 8-12 lemons, 750ml Everclear, and 750 ml simple syrup in 1:1 ratio
• Select lemons with smooth, thick skins. Ripe lemons are slightly heavy for their size, and will have a firm texture. Avoid lemons with nicks, cuts, bruises, rough skin and discoloration. Also avoid lemons with stamps, as the ink may penetrate deep into the flesh.
• Thoroughly wash the lemons, removing any wax and
• Remove the zest with a citrus zester or microplane rasp. Be sure not to remove too much of the flesh, as the pith (the white part of the rind) may impart a bitter character to the final product.
• Combine the zest and alcohol in a large, sanitized mason jar.
• Allow 30-45 days to steep. Longer steeping times allow for a more mellow final product.
• After suitable steeping time, fiter the mixture into another sterile vessel through a coffee filter. The spent lemon zest should be white, and the filtered liquid should be distinctly yellow.
• Combine the filtered alcohol product with 750 ml of simple syrup, made in a 1:1 volume ratio. The alcohol is now at its final proof.
• Seal the vessel and allow to condition for 30-45 more days. Again, longer conditioning times allow for a more mellow final product.
• After suitable conditioning time, remove the liqueur product to two sterilized 750 ml bottles, or package as preferred. Finished product may be stored in a cool place, away from sunlight, or may be refrigerated.
• Serve ice cold.