Tracy wrote:
>
>
> On 3/23/2012 11:06 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. Now there's a serious lemon
>> concoction. Seems I have a lotta lemons around, these days, typically
>> buying a half dozen every trip to the market. So, anyone got a good
>> recipe for lemoncello. I've yet to go down that road, though I have
>> drank some excellent lemoncello made by some Portuguese friends. I
>> wanna make me somma that!
>>
>> nb
>>
>
> I got this recipe from an Italian friend. I make it frequently. It's bad
> times if we don't have any limoncello in the house. I've also made
> orangcello which is really good too.
>
> -Tracy
>
>
>
> 1 liter grain alcohol (Everclear or Graves - make sure you get the one
> that is 190 proof - I can't get Everclear in Massachusetts, but I can
> get it in Connecticut.)
> 10-12 lemons
> 5 cups of sugar
> 1 ½ litres water
>
> Peel lemons – avoiding the white pith
>
> Soak peel in grain alcohol for 10 days. (I use a large hinged jar that I
> got from the Container Store. Any large jar will work. You need a good
> seal though because I think the alcohol will evaporate.)
>
> Ten days later:
> Bring 1 ½ litres of water and the five cups of sugar to boil in a large
> pot. It needs to be big enough so that you can add the grain alcohol.
> Turn off burner.
>
> Skim peels from alcohol and set aside in a large bowl.
> Pour alcohol into sugar syrup.
> Pour all the hot liquid into the bowl with the peels; stir and sit for
> 15 minutes
> Strain out peels and filter into a large jug. Toss the peels
> Filter every 15 days through cheesecloth lined strainer. Repeat for 3
> months.
>
> I keep a small bottle in the freezer with a few shot glasses for serving.
>
> NOTE: I did not repeat the filtering process for 3 months. I filtered
> once (after 15 days) using coffee filters.

Oh, thanks for the tip on Everclear. I may need some in the
foreseeable future.

--
Jean B.