This is an adaptation of a Cooking Light recipe, when I was in the throes of my Meyer lemon obsession; to use regular lemons, you should increase the sugar to 2 cups. With Meyer lemons it’s fantastic….floral, sweet, not too acidic.
- 1 1/2 cups sugar
- 1 cup water
- 6 Meyer lemon rinds, cut into thin strips
- 3 cups vodka 1/4 cup Meyer lemon juice
Combine sugar and water in a heavy saucepan; cook over medium heat, stirring frequently, until sugar dissolves.
Remove from heat, stir in lemon rinds and let cool. When cool, stir in vodka and lemon juice.
Transfer mixture to a clean container or pitcher. For the next three weeks, keep the container in a cool, dark place, shaking it gently every other day.
Strain mixture through a paper towel-lined fine-meshed sieve into a clean container, discarding solids. Refrigerate or freeze the limoncello (can keep in freezer up to a year, in the fridge for a few months). Serve straight up in a sugar-rimmed martini glass, or over ice with 2 parts sparkling water, 1 part limoncello (shown here).