Limoncello
Joanne Weir from Cooks Illustrated #19 February/March 1997
Very similar to http://italianfood.about.com/library/rec/blr0321.htm
Yields 3 Quarts

15 		Lemons, thick skinned (Trillium prefers Meyers to Eurekas)
2x 750	ml 	Vodka, 100 proof, good clean tasting (I like Luksusowa)
4	Cup	Sugar (the recipe at the URL above uses 4.5C)
5	Cup	Water

Wash lemons with vegetable brush and hot water to remove wax; pat dry.
Remove zest: a sharp vegetable peeler does a good job.
Fill jar with half the Vodka and add zest.

Cover jar and store at room temperature in the dark for 40 days.

Combine sugar and water in saucepan, bring to boil,
cook until thickened (about 5 minutes).
Cool (about 10 minutes)  and add to vodka/zest.
Add the other half of the Vodka.

Return to storage for another 40 days.
Strain out zest.
Serve ice cold, from the freezer is easiest.

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2004-01-25 Added second 750 ml Vodka, 4 C sugar, *4* C water.
Still too sweet.

2004-04-22 Added second 750 ml Vodka, 3C water, 3C sugar.
Still too sticky.

2005-08-26 Added second 750 ml Vodka, 3C water, 2C sugar.


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In the future I would like to try putting the zest in a jar, adding
the sugar, muddling it a bit to release the oil, then adding all the
vodka for the oil to dissolve in; this is to maximize the amount of
oil .  After about 80 days

$Id: limoncello,v 1.5 2005/07/27 01:15:04 chris Exp $