The answer my friend lies in Limoncello that Italian liqueur, digestif and a host of other names you want to call it. Unbelievably easy to make, time consuming but not difficult at all. And is uses a bunch of lemons. To make it more fun have someone over and make it a party. I had my old college pal Ruth666 over so she could help me use up the bounty and just have some fun in general.
- Zest of 10 lemons
- 4 c vodka
Use a tightly sealing jar and add the zest and vodka too it. Put in a cool dark place for 4 days. I use the floor of a hall closet for this step.
- 3 1/2 c water
- 2 1/2 c sugar
On the 5th day combine water and sugar in large pan, over high heat bring to a boil stirring until sugar is dissolved. Cook 5 minutes. Remove from heat and cool to room temperature. Add the vodka to the simple syrup in a tightly sealed jar and refrigerate 1 day.
On the 6th day pour the limoncello through a cheese cloth line strainer or sieve. Gather the cheese cloth and squeeze out as much liquid as you can. Toss out the zest solids and soiled cloth. Using fresh cheese cloth reline the strainer. Pour the limoncello through for the second time, discarding the cloth when done. It is very important to do the second straining through the cheese cloth if you are to have a clear limoncello at the end.
Zesting is about the longest and most time consuming part of the process.
End result is a bowl of nekkid lemons. Zest and Vodka waiting for the final step.
Now what does one do with a dozen nekkid lemons? Can't toss 'em you make lemonade!
- Juice of 10 lemons approx 2 cups
- 2 c sugar
- 6 c water
Add sugar and water to a large sauce pan. Stir until dissolved and bring to a boil. Cook 1 minute. Remove from heat and add lemon juice. Cover and cool to room temperature.
For a less acid lemonade add the juice when the syrup comes to a boil add the juice and bring back to a boil for one minute.
*variation, add 6-8 quarter sized coins of fresh sliced ginger for a Ginger Lemonade before bringing the syrup to a boil. Remove the coins after lemonade has cooled before serving.
Serve chilled over ice.