Now that’s a family get together.
(Recipe adapted from Giada De Laurentiis)
Total time: 5 days
Prep time: 30 minutes with 10 minutes cooking
Makes one bottle
15 lemons, zested (avoiding the white pith)
1 bottle (750ml) of Everclear (190 proof grain alcohol)
2 ½ cups water
2 cups organic white cane sugar (resist the urge to use sugar in the raw as it is brown and will change the clarity)
Using a citrus zester (or vegetable peeler), zest only the yellow part of the peel (avoid the white pith at all costs & save the juice for lemonade). Place the lemon zest in a large sealable pitcher. Pour the Everclear over the zest and seal. Allow the mixture to sit at room temperature for 4 days. It can sit for up to 60 days if desired.
In a large sauce pan over medium heat, melt the sugar and water together until the sugar dissolves, about 5 minutes. Cool completely. Add the simple syrup to the lemon zest and Everclear mixture, stir to combine. Cover and let stand at room temperature over night.
Strain the limoncello through a fine mesh strainer. Pour in to "pretty" sealable bottles and store them in the freezer (for the chill factor). Serve in chilled apéritif glasses or over ice with a splash of pure cranberry juice for a perfect summer cocktail.