Before you make lemonade, lemon cake, or any other lemony goodness, peel your lemons first! You can make a delicious digestivo out of the peels that would otherwise end up in the compost bin. After-all, you deserve a reward for reducing your waste, right? This simple recipe makes the refreshing southern Italian after-dinner liquor Limoncello. It is especially yummy after a hot summer day.
Ingredients 5 large organic lemons
15 0z. vodka (higher proof if you have it or Everclear)
Instructions
Wash lemons well. Peel lemons with a potato or vegetable peeler, trying to only get the rind and as little of the pith/white part as possible. Drop peels in a glass mason jar, pour vodka over and close with cap. I like to label the top of my jar with a piece of masking tape with the date I made it, ingredients, their amounts, and when it will be ready.
Now wait at least 1 month. Shake the jar once a week when you think of it. It can be stored in a cabinet or on the counter (easier to remember to shake it if it's on the counter).
Taste test it after a month or so for lemony-ness. It will be a bit bitter, but this is not the final product. The longer it sits the more lemony, and less alcoholic, the flavor will become. It will also darken in color.
Final Step
When it's to your lemony liking, make a batch of simple syrup (1:2 water, sugar). Strain the jar into a small bowl and slowly add simple syrup, a little at a time, taste testing as you go, until it's sweet enough. Store mixture in a glass bottle or jar in your freezer. Don't overfill the jar, leave space for freezer expansion. It will last about a year in the freezer! Watch for any weird smells or color changes for signs of it going bad.
Serve cold in a small shot or ceramic glass. Salute!
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