Meyer Limoncello

by Jennifer

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).


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