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Homemade Limoncello

 Homemade Limoncello
In Jenny Nelson's tale, Georgia's Kitchen, professional chef, Georgia, hones her culinary skills in the Italian countryside. Pair the book with a bottle of this homemade Limoncello, which is as good if not better than store bought. After all, the after-dinner liqueur is considered the national drink of Italy.—
32 ServingsPrep: 40 min. + standing


  • 10 medium lemons
  • 1 bottle (750 milliliters) vodka
  • 3 cups water
  • 1-1/2 cups sugar


  • Using a vegetable peeler, peel rind from lemons (save lemons for
  • another use). With a sharp knife, scrape pith from peels and
  • discard. Place lemon peels and vodka in a large glass or plastic
  • container. Cover and let stand at room temperature for at least 2
  • weeks, stirring once a week.
  • In a large saucepan, bring water and sugar to a boil. Reduce heat;
  • simmer, uncovered, for 10 minutes. Cool completely.
  • Strain vodka mixture, discarding lemon peels. Return mixture to
  • container; stir in sugar mixture. Pour into glass bottles; seal
  • tightly. Let stand for 2 weeks. Serve chilled. Yield: 1-1/2 quarts.
Nutritional Facts: 1-1/2 ounces equals 87 calories, 0 fat (0 saturated fat), 0 cholesterol, trace sodium, 9 g carbohydrate, 0 fiber, 0 protein.