I had this first at Julie's house. Julie is my muse for all things Italian, and the source of my rapidly dwindling jar of my favorite spice mixture.
I like lemon in my water in the summer, and it's a natural with sun tea.. lovely as a roasting bed for fish... and a super brightener for roasted veggies and sweet potato. But there's always some left over that just kinda... sits in the fridge. So what to do with those piece and ends of lemon once all the other parts have been used?
Limoncello (of course)Lemon zest
750mL Everclear
2 quart jar
Simple syrup (equal parts water and sugar, heat to mix then cool before addding)
Peel lemon and scrape away white pith or simply zest the lemon. Place the lemon zest in a large, sealable container and add Everclear. Put the jar in a cool dry place. I use the pantry and just upend the jar every time I go in the pantry.Mixture should steep about 4 weeks. I keep adding zest as we use lemons.
After infusion-time has passed, add in simple syrup, mix well and let sit for a few days. Strain and decant into a resealable container (say, a re-purposed glass bottle with an interesting shape).
Store in freezer and serve in chilled shot glasses or as part of some interesting cocktail.
Ciao!
Kat
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