Limoncello

On New Year's Eve, I started making my first batch of limoncello, an Italian lemon liqueur. I've been soaking the peels of about 20 lemons in Everclear (I received an interesting look from the clerk at the Liqueur Store when I purchased the Everclear on Dec. 31) for the past couple of months.


Tonight, I added a simple syrup, a bottle of vodka, and then bottled the lemony goodness! In about a week, one of the bottles will go into the freezer. It's warming up here in Kansas City, and it's time to fire up the grill. Once the limoncello has chilled, this will make a wonderful digestivo after some grilled chicken or Italian sausage.