One of the best parts of January is avoiding the cold by staying in and working on DIY projects. One classic seasonal concoction is homemade limoncello. With some delicious Sorrento lemons and this easy recipe by Wine & Spirits Manager Sam Kling, you can be extra authentic with this Italian classic!
- Use a vegetable peeler to remove the skin from a dozen Sorrento lemons. Try to avoid as much of the white pith as possible. Scrape off any pith you do get with a paring knife.
- Add the peels to a quart jar and cover with a bottle of vodka, like Albany Distilling Co.’s ALB Vodka. Let that steep for two weeks.
- A day before the two weeks are up, peel 6 more lemons. Add the peels to a bowl and cover with a pound of sugar, allowing the citrus oils to infuse with the sugar overnight (cover with plastic wrap or similar).
- The next day, add the sugar and lemon peels to 2 1/2 cups of water and simmer until the sugar dissolves and it reduces slightly. Let the syrup cool, then combine it with the vodka and lemon infusion.
- Allow that to mingle at room temperature in a dark place for another week or two, then strain the peels out, and bottle into recycled glass bottles of your choice (make sure to wash them thoroughly first—the swing tops are best, but wine bottles work).
- Pop the bottles in the freezer and serve your limoncello chilled!