It'll be 80 some days before I report back on this post. Because hubby just started a fresh batch of limoncello, and that's how long it takes to 'brew'.
Ristorante Limoncello in Boston's Little Italy. We had never heard of it back then, but considering it was the restaurant's specialty and namesake, we gave it a try. And we were hooked.
We came home, searched the web, and the recipe I'm sharing today is our one and only and very similar to what our waiter told us.
15 thick-skinned lemons
2 bottles 100-proof vodka -- 750 ml each
(The higher alcohol level will ensure that the limoncello won't turn to ice in the freezer.)
4 cups sugar
5 cups water
To begin, you'll need a one gallon glass jar with a lid. Choose thick skinned lemons because they're easier to zest. Wash the lemons with a vegetable brush and hot water. Pat the lemons dry and remove the zest. Fill the jar with one bottle of the vodka and, as you remove the zest, add it to the jar.
After combining the vodka and lemon zest, cover the jar and store it at room temperature in a dark cabinet or cupboard. There's no need to stir: all you have to do is wait. As the limoncello sits, the vodka slowly takes on the flavor and rich yellow hue of the lemon zest.
After about 40 days, combine the sugar and water in a saucepan, bring it to a boil, and cook until thickened, about 5 minutes. Let the syrup cool before adding it to the limoncello mixture, along with the other bottle of vodka. Cover and return to the cupboard for another 40 days.
Then simply strain the limoncello into bottles and discard the lemon zest. You can store the bottles in a cupboard, but always keep one in the freezer so it's icy cold when you're ready to drink it. Serve in chilled liqueur glasses.