LIMONCELLO

After visiting Italy, I fell in love with Limoncello! It's a refreshing lemon liquer, perfect for a spring afternoon on the patio.

LIMONCELLO

6 ripe lemons

4 1/3 c. 92-95 proof alcohol (vodka or grappa)

3 1/2 c. sugar

4 1/3 c water

Wash and dry the lemons. WIth a sharp knife or potato peeler remove the lemon rinds. Put these in a glass bottle, add the spirits and close tightly. Shake the bottle vigorously and put in a dark cupboard for 7 days. It is important to shake the bottle occasionally during this period.

On the 8th day, put the sugar and water in a large pot and cook until they become syrup. This should be about 3 minutes after the mixture starts to simmer. Then let it cool.

Remove the bottle from the cupboard, remove the rinds and pour the liquid into the pot. Mix well. Use a tea strainer to strain the liquid of any remaining rind pieces and pour into bottles.

Close tightly and put them into a cupboard for 20 days. After that time, it can be drunk as an "digestivo" at the end of a meal. Serve chilled, some can be kept in the freezer depending on the alcohol content.