Sunday, April 6, 2014


I finished making the batches of limoncello! I followed Giada De Laurentiis' recipe for ratios and The Cooking Channel's recipe for how long to steep (I did 1 month). I used Everclear as the alcohol after reading the tip that the higher the alcohol content, the more the lemon flavor is extracted. (Italians use grain alcohol, so it definitely makes sense.) I purchased the Everclear on Martin Luther King holiday, before noon, and the cashier said, "Ohhh, having a party?". Ew, no. I must have looked like a sorority girl heading home to mix it with fruit punch. In a giant cooler. Total frat move. Sick.

Eric and I will always have a soft spot for limoncello after our honeymoon last summer. We spent two and half weeks in Italy, with part on the Amalfi Coast. The Amalfi Coast is known for its ginormous sweet lemons and their limoncello. We drank our fair share when we were there and brought home a bottle of homemade from the bed & breakfast we stayed at.

Me in Positano, Italy. June 2013.

"Papa" making limoncello at our bed & breakfast in Montepertuso.

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