When LIfe Gives You Lemons, Make Limoncello!

Every year at this time, when my Eureka lemon tree is laden with more lemons than I know what to do with, I invite my friends over and we turn those lemons into limoncello. One of the things that I love about making limoncello is that it is a long, multi-step process, requiring us to spend many hours together, often on a cold winter day, catching up and enjoying each other's company.

One common denominator I have found within my gardening community is our love of sharing the harvest, be it seasonal fruits and vegetables, a beautiful flower arrangement, or some of those seedlings we started with exuberance, resulting in extra plants. With the high cost of lemons these days, and the fact that my lemons are tree ripened and delicious, I am happy to be a source of free juicy lemons for my limoncello making friends.

First Day:

(2) 750 ml bottles 100 proof vodka OR (1) 750 ml bottle 75 proof vodka and (1) 750 ml bottle grain neutral spirit (GNS)

This is a personal taste preference. I use the two bottles of vodka because I like the way it tastes. I suggest trying different proofs and brands of vodka and GNS to determine what suits your personal taste preference.

20 organic lemons (If your store bought lemons are coated with wax, they are unsuitable for making limoncello)

Scrub and rinse lemons well.

Peel the lemons with a very sharp knife that allows for very thin peels, with a minimal amount of pith on the peel. Too much pith can make your limoncello bitter. I strive for rather short peels, more like “pieces”. It seems that, for me, the longer they are, the more pith comes with them. Remember, this is not a fast process. Taking care to have the least amount of pith now, will give you a much tastier batch of limoncello in the end.

Place the peels, along with the vodka in a large glass jar. I use a very large old pickle jar. Let the vodka mixture soak in a dark cupboard for two to four weeks. Stir occasionally. I prefer to wait four weeks for a stronger lemon infusion.

Second day, two to four weeks later:

4 cups granulated sugar

4 cups water

When your vodka infusion is ready, use a slotted spoon to remove the peels and strain the vodka through a fine mesh sieve. I have used cheesecloth over a strainer to make sure all of the small lemon peel is removed. Combine the sugar and water in a pot on the stove. Bring to a boil for at least seven minutes, stirring occasionally. Let cool. Combine sugar syrup with lemon infused vodka. Use a funnel to decant limoncello into your sanitized glass bottles of whatever size you prefer. I often use small sized bottles for gifts during the holidays.

OPTIONAL:

It is suggested to allow the limoncello to rest for a week so that the flavors can “marry”.

I like to store mine in the freezer so that (if it lasts until the summer) I have a cold refreshing drink to serve on a hot summer day.

I hope that you have found a fun, social way to use up your abundant lemon harvest this winter!