SC - salty bacon

[Elaine Koogler]

Here goes:

                                LIMONCELLO
                                    from Saveur, Jan-Feb 2000, p. 76

Makes 2 bottles

The recipe adapted from Naples at Table:  Cooking in Campania by
Arthur Schwartz (HarperCollins, 1998)

8-12 lemons washed.
4 cups Everclear or other neutral high-proof alcohol
2 1/2 cups sugar

1.  Zest lemons, avoiding white pith.  Put zest into a large glass jar with a
tight-fitting lid and add alcohol (there should be enough to cover the zest.
Set aside in a cool, dark place for 2 - 4 days (The higher the proof of the
alcohol, the faster the essence of lemon will be extracted)  When zest turns
pale and alcohol has a deep yellow color, strain through a sieve and store in
another glass container.  Discard zest.

2.  Combine sugar and 6 cups of water in a medium saucepan over medium heat--do
not boil.  Stir until the sugar dissolves and the syrup is clear, about 10
minutes.  Allow to cool.

3.  Pour syrup into lemon-infused alcohol (mixture will turn cloudy) and sample
it.  Adjust flavor toyour palate by either diluting with water or adding more
alcohol in small quantitiies.  Then pour liquer into 2 clean, dry 750 ml.
bottles.  Close with corks or screw tops.  Set aside for a week to allow liqueur
to mellow.

I made this and gave it to a number of folks for Twelfth Night...and it was
pronounced very tasty.  I'm not really experienced in making cordials and
liqueurs, but this was easy enough even for me!

Enjoy!!!

Kiri

LrdRas at aol.com wrote:

> In a message dated 3/17/00 5:07:31 PM Eastern Standard Time,
> ekoogler at chesapeake.net writes:
>
> <<  if anyone knows
>  anything about an Italian liquor called Limoncello.  I found the recipe
>  in a recent Saveur magazine. >>
>
> Recipe, please?
>
> Ras
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