THREE FREAKS, SOME LIMONCELLO, AND A BABY 7.4.07

So yesterday we decided to have a chill day and invited some friends over, made some limoncello (ps we started making this 6 months ago but were too lazy to finish it), ate some good food, and had a nice normal afternoon... the only problem is that things never seem to wind up normal at The White House.

















Authentic Italian Limoncello

1 liter of 150 proof Everclear alcohol
10 medium to large lemons
1 1/2 liters of water (6 1/3 cups)
3 lbs of sugar (6 1/2 cups)

Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Using a potato peeler, take all the lemon rinds off of the lemons so there is no white pith on the peel. Place the rind-peelings in a large container with the Everclear alcohol. Cover the container and let it sit for seven days. On the eighth day, strain the the peels from alcohol; discard peels.

In a large saucepan, make a simple syrup by combining the water and sugar; let it simmer "fast" for 15 minutes. Let simple syrup cool to room temperature. Add to alcohol.

You are now finished and can drink it right away.

NOTE: This same recipe works for arancello also. Use 10 large oranges.
Makes about 2 1/2 liters.

xox
Jeffrey