Lemoncello

Yummy

20 Lemons (Meyer lemons work well) I actually only had 18

•1 750-ml bottle 151-proof neutral grain spirits, such as Everclear or vodka

•4 cups (400 g) granulated sugar (for the simple syrup)

•4 cups cold water

•Remove the zest from the lemons in wide strips with a vegetable peeler, taking only the yellow part and carefully avoiding even the slightest bit of underlying white pith, which would turn the limoncello bitter. (This is where Meyer’s work well, I was able to lay the peel on a cutting board yellow side down and scrape pith off of the pieces I peeled too thick)

• Divide lemon peel and alcohol in equal parts (leave ¾” head space) into 3 to 4 canning jars, close the jar (not super tight) Pour 1 cup water into pot with trivet, for 30 minutes, high pressure NPR. (I have an 8 quart so did 4 jars at a time)

•Carefully remove jars and let cool.

•Make your simple syrup (Boil 4 cups water add sugar, stir till dissolved let cool)

•Add to lemon peel and alcohol let sit for the day or overnight on the counter

•Strain mixture and bottle up (Store bottles in freezer)

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