Sunday, December 16, 2007
It's been four weeks since I started the limoncello. The liquid smells very lemony and the smell of the alcohol made my nose wrinkle. The peel should be completely colourless, so it's now time to separate it from the alcohol. Once done, we'll be adding the sugar syrup.
Firstly, find a container large enough to hold the alcohol, as well as the sugar syrup you'll be adding later - it needs to be about a litre or so in size. Moisten a paper coffee filter with water (to stop it from absorbing the lemon oils and alcohol) and place inside a funnel. Pop the funnel in your container and then gradually add your alcohol - allow this to drip through and hopefully you'll have a nice, clean liquid. When you finally get to the peel, squeeze the filter (gently) to get as much of that lemon oil out as you can.
Make your sugar syrup by combining a cup of sugar and a cup of water in a pot. Bring to the boil and simmer for a couple of minutes; remove from the heat and allow to cool. As you add the syrup to the alcohol, give it a stir and sample it - add more or less syrup according to taste. Finally, pour into your bottle, seal and then place in a cool, dark spot to infuse.
It's drinkable after a week or so but clearly the longer you leave it, the better it will taste. Enjoy!
Whoops - for those who didn't already know, chill it before drinking. It's also a sipper, not a quaffer...