It’s early winter and our Meyer lemon tree is now indoors in a sunny window, to overwinter till mid-spring. The lemons are so ripe and perfumed that we odor them the second we stroll into the residence. This 12 months, I made a decision to make limoncello with their fragrant zest. It will likely be prepared for an ice-cold toast at New 12 months, and its bottle will stay within the freezer for subsequent summer season’s out of doors evenings. (I exploit the peeled lemons’ juice so as to add to salt preserved-lemons, however that’s one other story.)
Right here’s how I make limoncello, utilizing fruit that took over half a 12 months to ripen, from blossoms that smelled like heaven seven months in the past.
Our Meyer lemon tree had a tough season open air, and because of this the lemons are smaller than typical. There have been a few dry months throughout a very popular summer season, and I additionally re-potted it whereas it was in fruit (I noticed that the small tree was root-bound, which was the explanation it was consuming so quick after which staying parched). I used to be a nasty lemon guardian. (However at the least it wasn’t overwatered, a follow that results in even worse long-term decline.)
One of many satisfactions in rising your personal citrus is figuring out what’s on it and in it. There are not any waxy coatings on the zest and I by no means spray the fruit with pesticides (I do use Neem oil on the leaves to regulate scale bugs after they seem, which they do with out fail: See my story about rising indoor citrus for extra care ideas.)
Limoncello is a Sicilian liqueur that’s sipped as a digestif on the finish of meals in small, chilly increments. It’s a easy however heady mixture of lemon zest, excessive proof grain alcohol, water, and sugar. Many recipes name for Everclear or one other super-high proof spirit, however I exploit a traditional vodka, in addition to much less water within the sugar syrup that’s added later.
Whereas I affiliate the consuming of limoncello with summer season and lengthy lunches below the shade of tall tree in a backyard far-off, the time to make it’s now: it’s citrus season. We could also be used to year-round lemons at supermarkets, however for those who develop your personal, or relish the enjoyment of a neighborhood crop, this limoncello-making ritual is nice (effectively, sweetly bitter) and may be appreciated many months later.
Limoncello can also be scrumptious added to savory roasting root greens, simply earlier than they arrive out of the oven, poured over a lemon granita or sorbet, or drizzled over a still-warm cake.
Limoncello
My recipe makes use of barely much less sugar than some, since I recognize the additional, lemony kick in every mouthful. It’s nonetheless loads candy, It’s possible you’ll after all use one other kind of lemon to make the liqueuer. If they’re store-bought, scrub them to take away any residues. Dry effectively. And if in case you have an extra of oranges, you may make arancello in the identical manner, utilizing their zest.
7 Meyer lemons 2 cups vodka 7 ounces sugar 1 cup water
Peel or microplane the zest from the lemons, taking care to take away as little bitter pith as attainable. Pour 2 cups of vodka right into a clear jar and add the lemon zest. Cowl, and miss at room temperature for 2 weeks.
After two weeks, pressure the liquid, which is able to now be a pale yellow. In a saucepan, combine the sugar and water and convey to a boil to make a syrup. When it’s fully cool, combine it with the lemon extract. Decant right into a bottle, and preserve within the freezer. Serve in small, chilled glasses.
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