It must have been the 25 lemons my son plopped on the kitchen counter; an offering from the women he helps with odd jobs. At first glance, I wondered how much lemonade, lemon bars and lemon squeezes on salmon and chicken breast it would take before these were all gone.
Then that pile of lemons caused my mind to drift. It drifted to Sicily, where 15 years ago, I spent a glorious 9 days visiting the island, soaking up the beauty and gustatory pleasures of Agrigento, Ragusa and Siracusa. It was there where I supped up freshly made ricotta and Ragusano cheeses, arancini, and fish and pasta dishes galore. One particular afternoon, I found myself visiting a family to learn about their self-sufficient farming methods, and the wonderful foods they produced. Following the tour of the farm, we were invited to a lunch in their home. I didn’t know them when I sat down, but their smiles told me that it didn’t matter that there was a minor language barrier – it was the sharing of the food on the table that would connect us.
The long table was set, and ladies were busy in the kitchen preparing the lunch. Homemade wine graced the table, and course after course of food was set down in front of us over the next few hours. They proudly spoke of how they used everything on the farm in some way.
That day, we were all able to have a conversation and learn a bit about each other. Near the end of the afternoon, as we sat stuffed and ready to fall asleep, the grandfather beckoned one of the sons to head down to the cellar and retrieve two more bottles – One was his homemade Absinthe, the other his homemade limoncello.
After a timid tasting of Absinthe, I transitioned to a small glass filled with sunshine – homemade limoncello. (I was, after all, in the land of lemons!) We sipped this refreshing chilled digestif, and said our goodbyes. It is a memory that remains embedded on my mind, as well as my taste buds.
So, when those 25 lemons sat on my counter, I knew that I couldn’t let them go to waste (in honor of that Sicilian family). There wasn’t much of a romantic story of this backyard lemon tree, but I certainly could transform those lemons into a new memory for myself, and anyone who happened to join my in a glass enjoyed on the back deck of our home.
I began to do a bit of research, and realized that this Italian lemon liquor isn’t terribly difficult to make. In fact, it takes very little active time, coupled with several days of waiting, but the result can be a delicious fresh lemon flavor that isn’t bitter or astringent. I decided to indulge my memories, and use up those lemons.
My early summer limoncello experiment was a success. Its perfume and flavor are sweet and pleasing on the palate, and I feel as if I brought a bit of Italy into my home.
If you decide to indulge in the process, I suggest starting with organic lemons – as the peels are what is soaking in the liquor. You can also mix things up and use a different citrus, such as oranges or grapefruit.
Then use a high proof vodka (100%) such as Everclear (i.e. something higher than the typical 40% proof), as it is ideal if you are placing your limoncello in the freezer. If you use a lower proof, it won’t freeze.
Laura’s Limoncello
- 10 lemons
- 750-mil bottle of vodka or grain alcohol
- 4 cups water
- 3 cups sugar
Cut lemon peels into strips, being careful to trim away the pith. Place them in a pitcher and pour the vodka into the pitcher. Cover with plastic wrap and let sit a room temperature for at least 4 days.
When lemon has infused the vodka, stir the water and the sugar together in a saucepan and place over medium heat until the sugar dissolves, stirring occasionally. Once dissolved, remove from heat and let cool completely. Pour the cooled sugar water into the vodka lemon concoction and let sit undisturbed overnight, or a week*
Using a mesh strainer, strain liquid and discard the lemon peels. Pour into a bottle, then cap it and place in fridge or freezer before serving.
Serve chilled before or after dinner – or any time in between. You can also add it to baking, or top ice cream.
* If you’d truly like to get a fully flavored limoncello, experiment with different timing of infusion. Beyond the 4 -7 days, go for 2 weeks soaking the lemon peels in the vodka, and then soak one more week with the sugar water before you strain it.
Enjoy!!
