Limoncello

I didn’t know about limoncello until just under a year ago. If you don’t, either, it’s an Italian lemon liqueur. Anne and Matt acquired (the contents of) their friend Marcy’s liquor cabinet when Marcy moved, just about the time we got the house in Casco, and moved most of it up there. The best thing in it (at least, to my taste, of the things in it I’ve tasted) was a tall, graceful bottle of strong lemon flavor, limoncello. I’ve gone easy on it because it’s obviously too good to guzzle.

When Nicole looked at the crabapple liqueur I’m trying to make, she said, “Oh, it’s like making limoncello.” After a little internet research, I think it’s very similar indeed — let lots of lemon rind sit in vodka until the flavor soaks out, then add sugar syrup. So I may be acquiring fifteen or so lemons in the near future to try to make a batch myself. Or just eight lemons. I think half a recipe might hold me for quite a while.