Patty Kuchenski Recipe Collection
Limoncello liqueur

(we do 2 recipes at a time in 2 different 1/2 bottles)
6 lemons (we traditionally use Susan Miali's Meyer Lemons; you only need the zest, not the lemon juice so freeze the juice for another recipe)
1 750 ml. bottle vodka - preferably 100 proof
1 1/2 cups sugar
3 cups spring water

-Using the zester, remove the zest (colored part of the peel) from the lemon, being careful not to include any white pith - which is bitter.
-Place the zest in a 1/2 gallon jar with a tight-fitting lid, and the vodka. Cover and allow to sit at room temp. for 10 days, or until the zest is pale and the vodka has turned a deep yellow color.
Strain the liquid into a large glass bowl, leaving the zest in the strainer.
-In a saucepan, bring 3 cups of water to a boil with the sugar- stirring until the sugar is dissolved. Pour the hot sugar syrup over the zest in the strainer into a heatproof bowl. Discard the liquid to cool.
-Add the cooled syrup to the vodka, forming the liqueur. Pour this mixture into bottles with tight-fitting lids and allow to stand for 5 days.
-Store in the freezer.

We had this in Italy when we were there for the kitchen and bath show. It is served in a tiny glass as an after dinner drink. Of course, that was after each course had a different wine served with it! Whew! I've read that you can store this for at least a year.
We freeze in small ball jars and give them "to the guys" for Christmas presents.

Recipe Contributed by Jeff and Patty Kuchenski