I made some Limoncello based of a recipe here last year or so. It was very nice, though my wife killed it off a little quicker than I had hoped. Time to make more!
This time I'm trying a predominantly rum base, since I like rum more than vodka. We'll see how it goes.
--zest of 29 Meyer lemons, in various states of ripeness (combo of this year's and last year's lemons), fresh from the tree
--most of a bottle of rum (two-ish cups short of a quart)
--topped off with vodka
The hand cramps from zesting are gone now. They need to make a zesting machine. The lemons are "organic" and "dry farmed", aka from a backyard tree of a friend. All were scrubbed clean before zesting. I used a microplane, so the zest is all composed of tiny bits instead of large curls. I'll check on it in a month or so.
Also collected nearly a liter of lemon juice for lemonade. Happy day!
This time I'm trying a predominantly rum base, since I like rum more than vodka. We'll see how it goes.
--zest of 29 Meyer lemons, in various states of ripeness (combo of this year's and last year's lemons), fresh from the tree
--most of a bottle of rum (two-ish cups short of a quart)
--topped off with vodka
The hand cramps from zesting are gone now. They need to make a zesting machine. The lemons are "organic" and "dry farmed", aka from a backyard tree of a friend. All were scrubbed clean before zesting. I used a microplane, so the zest is all composed of tiny bits instead of large curls. I'll check on it in a month or so.
Also collected nearly a liter of lemon juice for lemonade. Happy day!
) Then I top off with unrefined cane sugar.
