Just started my batch of Limoncello for this year. I decided to only make a half batch this year, as it makes so much. I can always start another batch later if I decide I need more.(SMILE)
Costco had Meyer Lemons today, that special extra fruity, less acidic variety of lemons, so I decided to give them a try.
Making Limoncello, or any infused liqueur is so simple. Basically, you soak your flavorful ingredient in pure grain alcohol or 100 proof vodka for about 2 weeks. Then you strain out the flavoring and combine the result with an equal part of simple sugar syrup. (1 part sugar to 1 part water and then boiled to dissolve the sugar)
I prefer pure grain alcohol, like Everclear, as I think it does a better job of extracting the flavor components from the lemon. Since it is combined with the simple syrup later, I don’t find it to be any more harsh the using vodka. It is, however, highly flammable, so take care when mixing up the batch and storing it while it macerates.
I have plans to try my hand at making pistachio liqueur and also vanilla extract using the same methods at some time in the future, too.