T.L.’s Limoncello

Drink limoncello neat or diluted. Add it to lemonade, swap it for the lemonade in an Arnold Palmer, mix it with Prosecco, or turn it into a Tom Collins or a limontini.

Makes 32 servings (8 cups) Total time: 30 minutes + steeping (6 days) & chilling (1 week)

REMOVE:

10 1

HEAT:

3 2 regular or Meyer lemons, washed and dried bottle 80- or 100-proof vodka (750 ml)

cups water cups sugar

Remove lemon peels using a vegetable peeler, trimming any excess pith. Transfer peels to a one-gallon jar with an airtight lid.

Add vodka to jar, cover, and let steep in a cool, dark place 5 days.

Heat water and sugar in a saucepan over high to a boil, stirring often until sugar dissolves, 5 minutes. Let sugar syrup cool completely.

Stir sugar syrup into vodka-peels mixture, cover, and let stand in a cool, dark place, 1 day.

Strain limoncello through a fine-mesh sieve, pressing peels to release all the liquid. Cover and chill limoncello 1 week.

Transfer limoncello to bottles with lids; chill, covered, until ready to serve. Limoncello can be kept in the refrigerator for up to 1 month, or in the freezer for up to 1 year.

Per serving: 81cal; 0g total fat (0g sat); 0mg chol; 1mg sodium; 9g carb (0g fiber, 9g total sugars); 0g protein