Homemade Meyer Limoncello

Spring has been teasing us here in New York, one day it's a glorious 75 and the next it's raining and freezing again. On one of the more recent drearier nights I was still lit up by the thought of sunshine, barbecues, and beach fun and decided to get a head start on preparing my supplies-meaning of course it was time to infuse some booze!

Inspired by the first batch of Meyer Lemons I came across and this wonderful tutorial I decided to start with Limoncello. Meyer lemons are less acidic and sweeter than the typical lemon you find in the market, and as such their delicate more subtle flavor makes them perfect for mixing with spirits.

Here's what you will need:
-12 Meyer Lemons
-1 1/2 gallon glass jar
-Pint jar for storing lemon juice
-Knife or peeler for pithing lemons
-1.75 liters Everclear or similarly high proof alcohol
-3 cups Demerara sugar*
-4 cup water

*Demerara will alter the color of your limoncello, making it slightly darker (although the difference in flavor is worth it to me!) If you want a crisp yellow stick to super fine white sugar.

Step 1. Half the lemons and juice them, you can use the reserved juice to make popsicles or any other number of delicious treats.

Step 2. Remove as much of the pith as possible. The pith will make the infusion taste bitter if left in.

Step 3. Slice the remaining skin into two inch strips and put in 1 1/2 gallon jar. Pour alcohol over and let sit for two weeks in a cool dark place. Shake every few days to make sure the infusion is distributed. Wait two weeks.


Step 4: Make yourself a cocktail with that leftover lemon juice. You earned it!

Step 5. Make a simple syrup by mixing 3 cups sugar with 4 cups water and let it lightly boil for 5 minutes. Let cool and then add to lemon alcohol mixture. Then comes the hardest part, letting it sit again for another two weeks.

Step 6. (one month after start of process) Strain mixture to remove rind and any impurities. Bottle and store in the fridge or freezer until you are ready to enjoy.

 Cheers!