Countdown to Christmas - Making Limoncello

23 days to go.

Just enough time to infuse lemon zest in vodka for a week, add some sugar syrup and decant into fancy bottles

Limoncello:
1 bottle high proof, cheap Vodka.
Zest of 4 unwaxed lemons.
250 g granulated sugar

Peel the zest from the lemons, with a zester, or pare carefully with a sharp knife avoiding the white pith which is bitter.

Add the lemon zest to the Vodka in a large kilner jar - or screw top container.
Keep in a dark place for a minimum of a week, shaking daily so that the lemon oils from the zest infuse with the Vodka.

Dissolve the sugar in a 100ml water over a gentle heat, stirring. Bring to the boil and then take off the heat and allow to cool a bit before adding to the lemon zest and Vodka mix.

Leave for at least another week, shaking daily. The longer you can leave the limoncello to mature the better.

Strain the liquid through a muslin cloth ( or handkerchief ) - or a coffee filter paper in a funnel into sterile bottles.

The Limoncello should be served very cold as a liqueur or poured over ice cream or pudding.

With the de-zested lemons I make lemonade or use the juice to flavour cakes and puddings.