Limoncello

I learned to make Limoncello from an Inn owner in Orvieto, Italy.  I had never even tried this magical liqueur before visiting his Inn.  I am hooked!  It makes the perfect after dinner drink or night cap.  Also, people love recieving bottles of this as gifts!  It takes just over a month to make so plan ahead.

3 lbs. lemons
2 - 3 cups sugar (depending on your taste)
1 quart vodka or everclear
1 quart water
2 large bottles with a cap or cork (old wine or liquor bottles work great)

Rinse and scrub the lemons clean.  Zest all of the lemons into a large sealable container.  Add the vodka or everclear.  Seal the container and shake the zest up.  Store in a dark cabinet or closet and shake the zest up in the container periodically over the next month (once per week is fine, more is even better). 

At the end of the month, combine the sugar  (2 cups for less sweet and up to 3 cups for more sweet) and water together in a saucepan over medium heat until the sugar is dissolved and a thin syrup is created.  Allow the syrup to cool completely.  Add the syrup to the container with the zest and vodka.  Let it sit for 3 additional days. 

Clean the bottles completely with soap and hot water. Strain the zest out of the limoncello and fill the bottles with the limoncello.  Serve the limoncello chilled in shot or dessert glasses.  The Italians often dip almond biscottti into this drink, the flavors are a great combination. 

Note:  You will end up with many lemons after the zesting and you are probably wondering what the hell you will do with all of them.  I suggest making some lemonade or lemon curd!