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Name: Lemoncello
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 10-15 each Lemon medium to large; 2 Liters Vodka premium; Sugar as required; Glycerin (food grade); Coffee filters

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INGREDIENTS

10-15 each Lemon ; medium to large
2 Liters Vodka ; premium
Sugar ; as required
Glycerin ; (food grade)
Coffee filters

INSTRUCTIONS

Infusing the Vodka:

1. Wash the lemons with a scrub brush and let dry.

2. Remove the zest (the skin) with a vegetable peeler or sharp paring knife. Try to make long, wide strips and avoid the white pith underneath.

3. Place the zest in an appropriately sized jar.

4. Cover with vodka (usually takes about 1 liter of liquid).

5. Store at room temperature for 6 to 10 weeks.

Preparing Mixture:

1. Strain the vodka into a clean jar and discard the lemon zest.

2. Run the liquid through a paper coffee filter into another clean jar. As the coffee filter becomes saturated, you made have to replace it.

3. Make a syrup by mixing 3 parts sugar to 2 parts water in a pan and boil until the sugar is completely dissolved. Allow to cool. (Make enough syrup to match the amount of lemon-flavored vodka.

Titration:

1. Place 20 mL of the lemon-flavored vodka into each of 3 empty glasses.

2. Add the sugar syrup, 10 mL in the first glass, 20 mL in the second glass, and 30 mL in the third glass.

3. Taste test to determine the best combination of flavors for your palette. Mix the remaining lemon-flavored vodka and sugar syrup according to your preferred ratio.

4. Now place 20 mL of the mixture from Step #3 in each of three clean glasses.

5. Add unflavored vodka, 10 mL to the first glass, 20 mL to the second glass, and 30 mL to the third glass.

6. Taste test for the best combination of flavors. If necessary, repeat Step #5 adjusting in 5 mL increments between two of the previous mixtures (i.e. 20, 25, 30 mL of vodka).

Final Mixture:

1. Combine the remaining lemon mixture with the vodka in the final ratio identified in Step #6 above.

2. Add 30 mL of glycerin per gallon (4 Liters) of final product.

3. You now have Lemoncello, freeze and enjoy!

NOTES

I have found the best ratio of lemon-flavored vodka, to syrup, to straight vodka to be 2:2:1.5 (tasting 20 mL of lemon vodka, 20 mL of syrup, 15 mL of straight vodka). The longer you let the lemon zest rest in the vodka, the stronger the flavor. Meyer lemons tend to work the best.

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Lemoncello

10-15 each Lemon medium to large
2 Liters Vodka premium
 Sugar as required
 Glycerin (food grade)
 Coffee filters

Infusing the Vodka:
1.  Wash the lemons with a scrub brush and let dry.
2.  Remove the zest (the skin) with a vegetable peeler or sharp paring knife.  Try to make long, wide strips and avoid the white pith underneath.
3.  Place the zest in an appropriately sized jar.
4.  Cover with vodka (usually takes about 1 liter of liquid).
5.  Store at room temperature for 6 to 10 weeks.

Preparing Mixture:
1.  Strain the vodka into a clean jar and discard the lemon zest.
2.  Run the liquid through a paper coffee filter into another clean jar.  As the coffee filter becomes saturated, you made have to replace it.
3.  Make a syrup by mixing 3 parts sugar to 2 parts water in a pan and boil until the sugar is completely dissolved.  Allow to cool. (Make enough syrup to match the amount of lemon-flavored vodka.

Titration:
1.  Place 20 mL of the lemon-flavored vodka into each of 3 empty glasses.
2.  Add the sugar syrup, 10 mL in the first glass, 20 mL in the second glass, and 30 mL in the third glass.
3.  Taste test to determine the best combination of flavors for your palette.  Mix the remaining lemon-flavored vodka and sugar syrup according to your preferred ratio.
4.  Now place 20 mL of the mixture from Step #3 in each of three clean glasses.
5.  Add unflavored vodka, 10 mL to the first glass, 20 mL to the second glass, and 30 mL to the third glass.
6.  Taste test for the best combination of flavors.  If necessary, repeat Step #5 adjusting in 5 mL increments between two of the previous mixtures (i.e. 20, 25, 30 mL of vodka).

Final Mixture:
1.  Combine the remaining lemon mixture with the vodka in the final ratio identified in Step #6 above.
2.  Add 30 mL of glycerin per gallon (4 Liters) of final product.
3.  You now have Lemoncello, freeze and enjoy!

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.