Update my dinner status, I'm making this tonight.
8 chefs marked this as Favorite
Servings: 150 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Rinse lemons. They are usually waxed. Remove wax with hot wet cloth. Zest yellow part of lemons and place in a shallow dish. Cover with plastic film wrap, set in sun-light for a short time to ripen.
Then soak zest in some vodka (covered with plastic film wrap) to increase color and flavor.
2. In a large porcelain pot combine lemon zest, sugar and vodka. Stir over medium heat until mixture reaches 125 to 130 degrees F. about 5 minutes. Watch carefully. If overheated, fumes may ignite. Let cool.
3. Cut lemons in half and ream 30 oz. of juice. Pour into strainer over bowl as you ream the lemons (shake the strainer side to side to release juice into the bowl.)
Discard the seeds and pulp. Add the juice to the vodka mixture.
4. Seal the pot with plastic film wrap and cover. Store at least two days or up to one week in a cool dark place.
5. Pour the lemon mixture through a strainer lined with two layers of damp cheese-cloth and funnel lemon mixture (including some zest) into clean bottles with clean airtight corks (rubber type stoppers may soften and release unwanted flavor from the alcohol softened stoppers unless protected with plastic film wrap.) Store bottles in cool, dark place. ching-ching!
For Pictures and instructions, go to:
http://homepage.mac.com/kenkelley/LEMONCELLO
password: lemon
