.For this emergency broadcast.
Ok, fine, I might be getting a little melodramatic. But, now that I have your attention: my recaps from the Second Annual Indian Summer Picnic will continue shortly. Bear with me in the meantime, this one is good. And, actually, came about directly as a result of the Indian Summer Picnic.
Remember the Concord Grape Vodka Lemonades I told you about last week? Well, although I have a closet filled with more beer than I know what to do with and bottle after bottle of wine lining the floor of my closetmind you, I’m not complaining, here. In fact, I’m plotting my next eventthe whole bottle of Concord Grape Vodka went quickly. So quickly, in fact, that after an hour or so, Abbey (of pig-vented apple pie fame) was diluting it with plain-old-vodka to keep the cocktails coming.
Luckily, since Concord grapes are still in season, and I’m determined to consume as many as I can while that’s the case, I had some frozen grapes on hand. Which meant that could make more. And, since I was making a trip to the liquor store to get more cheap vodka anyway it seemed like a good idea to get a handle, in order to continue on infusion making kick.
This time, I had my sights set on Limoncello, a logical progression following the lemonade making of the day prior. Naturally, as I was zesting this batch of lemons, it occurred to me that, had I planned this better, I could have started the process the day before, when I was making the first batch of lemonade. This is really a convoluted way of saying that Limoncello calls for the lemon zest only, so you’ll need to plan accordingly. lemon Bars or lemon curd are both good options. Or, you could make another batch of Concord Grape Vodka Lemonades.Personally, I’m going for the latter.
Recipe courtesy of Giada de Laurentiss
750-ml or 3 cups of vodka (Cheap vodka is fine here)
3.5 cups water
2.5 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Makes 7 Cups