Still recovering this morning from El Puerco. Thought I would take a moment to write up the limoncello and limecello recipes because folks realllllllly seemed to like them and we kept trying to tell everyone how easy the ‘cellos are to make.
This recipe is from the AMAZING cookbook, Forgotten Skills of Cooking, by Darina Allen. Do yourself a favor and buy it right this minute. It’s awesome and well worth it. We cut this recipe in half, fyi, and found it was plenty for us. If you want to make a boatload, double everything.
12 lemons (or limes if you’re making limecello), washed and dried
2 cups vodka
1 1/2 c sugar
1 3/4 c water
Makes approximately one liter.
- Use a peeler to peel the lemons (or limes).
- Put the zest in a clean glass jar and pour the vodka over it. Seal it and put it in a cool, dark place for two days.
- Put the sugar and water in a saucepan over high heat. Stir and bring to a boil for two minutes. Cool and store until the vodka is ready.
- Remove the zest from the vodka using a fine sieve or cheesecloth. Mix the sugar with the vodka and store in a tightly sealed bottle in the fridge. It’s ready to drink now, technically, but is better within a week. And best drunk (grammar?) within a few months.
- To serve, pour over ice. Yummy!
We somehow forgot to take a picture of these beautiful ‘cellos. Instead, here’s a picture of the red, white, and blue cake and the crazy gal who made it (she’s so proud).