On 3/23/2012 9:06 AM, notbob wrote:
> OK, so I tried the preserved lemon thing. meh.... Used 'em in a
> couple tagines and am not impressed. Whatever Maroud Lahlou sees in
> them to cause such expansive exhortations on their behalf, I'm happy
> for him. I don't get it. Keep in mind I LOVE lemons. I use the zest
> in a lotta foods. Love lemon chicken and lemon meringue pie,
> lemonade. Heck, I even put a lemon slice in my ice water. Not cuz
> it's trendy, but cuz it tastes good. But preserved lemons? I can
> take 'em or leave 'em.
>
> So let's talk about lemoncello.



My daughter brought this recipe back from Italy a few years ago.
Everclear works better than vodka, it doesn't extract as much bitterness
from the peel:


Limoncello di Capri

Take the zest, yellow part only, removed in strips) from ~8 lemons and
soak in 1 liter Everclear for 4 days at room temp.

On the 4th day, mix 1 kg (2.2 lb.) sugar with 1 liter water. Simmer
until sugar is completely dissolved, Cool to room temperature. Combine
with Everclear/lemon mixture and mix well. Let sit 5-10 minutes, then
strain out the lemon zest. Keep refrigerated or frozen, serve cold. It
ages well.

Other citrus fruits may be substituted for lemons (grapefruit is VERY
bitter, clementines are delicious!)

Recipe may be easily scaled up or down as desired.

gloria p