Subj : St. Leo 15
To   : All
From : Dave Drum
Date : Wed Apr 14 2021 11:12:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leo's Limoncello
 Categories: Five, Beverages, Booze, Citrus
      Yield: 3 Servings
 
     18 lg Firm Eureka lemons
      2 l  190-proof Everclear
     10 c  Hot water
  1 1/2 c  Cane sugar
 
  Scrub each of the lemons with a vegetable brush, to
  remove any protective wax from the skins, and simply to
  clean them.
  
  Use a sharp knife or vegetable peeler to peel only the
  outer most yellow skin from the lemons. The white parts
  have a bitter flavor, so you want to exclude as much of
  it as you can. Place the skins in large jar that can be
  sealed airtight.
  
  Pour the Everclear over the skins, close the lid, and
  shake the bottle. Repeat the shaking process several
  times a day for at least two weeks. (I let mine soak for
  three weeks before straining.)
  
  Once at least two weeks have passed, place a strainer
  over a large cooking pot. Line the strainer with cheese
  cloth or a coffee filter. Pour the everclear and lemon
  peels through the filter.
  
  While the everclear is filtering, combine the 10 cups of
  hot water and sugar in a saucepan. Stir over medium-high
  heat until the sugar has dissolved (the cane sugar I
  used is a little larger in grain size, compared with
  granulated sugar, so I heated the mixture to help it
  dissolve completely). Cool the sugar water completely
  before adding it to the everclear mixture.
  
  Pour the cooled sugar water into the strained everclear
  and stir well. Pour the limoncello into clean bottles
  (preferably swing-top style like a Grolsch bottle).
  
  You can refrigerate the bottled limoncello. Serve in
  small cordial glasses.
  
  Julie Hashimoto-McCreery
  
  RECIPE FROM: http://forbiddenriceblog.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm not a problem drinker. I get drunk, I fall down. No problem
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