Cremoncello, Lemoncello, Limoncello
March 3rd, 2016
CREMONCELLO RECIPE
2 cups grain alcohol, such as Everclear
3 unblemished lemons’ zest
1 quart plus ¼ cup 2% milk
(for limocello, use water in place of milk;
3 ½ cups sugar
Wash lemons thoroughly. Thinly peel, making sure to get only the yellow and none of the white
In large glass container, marinate the lemon peel in alcohol for 48 hours. Strain liquid and discard peel.
In medium sauce pan, boil milk (or water) and add sugar, stirring until dissolved (basically, you’re making a simple syrup). Cool. Add lemon-infused alcohol.
Allow to age for at least a month; if making cremoncello, refrigerate.
Store in refrigerator and serve chilled.
–
Categories: food, Uncategorized