When Life Gives You Lemons…. Make Limoncello!

As often happens in late winter/early spring, friends showered me with their ‘untreated’ lemons, meaning these were the real McCoy: pure, unadulterated lemons.

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So I get a ‘gift’ of 6 lemons here, 8 lemons there …. What to do with a fridge full of lemons?
Limoncello!

I peel the zest only off of 14 lemons, add one liter of alcohol, and leave it to distill for 5 weeks in a glass container in a dark place (the bottom of my ripostiglio, or pantry).

 

Problem: there are still 14 whole lemons, without their lovely yellow zesty skins, to deal with.  Now what?

Lemon marmelade!

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What was left of the lemons had to be sliced thin and put into water in a glass container overnight. Then I drained the water, put more water to cover them, and repeated the whole thing – draining them again after 24 hours. That got rid of the acidity.

 

Then I covered them with water, put about 3/4 of a kilo of sugar, and boiled away on a low flame for about 2 hours.

The result is what you see in the jars!

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Got to admit, I’m kind of proud of myself for not wasting any part of the lemon!

After a month or so, out came the yellow alcohol liquid. I decided to make it cream of limoncello, which meant boiling a pan of 2 liters of milk, some vanilla and 3/4 kilo of sugar.

Once it had boiled for a few minutes, you let it cool and then add to the lemon-scented alcohol and into the bottles it goes!
Off to the freezer…

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This will make one tasty digestive liqueur come summertime!

 

 

 

 

 

 

 

 

 

 

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