My mother just finished making her batch of homemade limocello. While visiting with her today she bottled it up and it was just WAY too pretty not to photograph and blog. The red rose may be a bit cheesy, but my dad bought her a beautiful bouquet of them and I loved the color contrast.
Enjoy, and let me know if you give it a try!
(recipe from patty.vox.com)
15-20 organic lemons (this batch was made with the heavenly Meyer Lemons for the tree in their backyard)
2 (750-ml) bottles 80-proof vodka or Everclear
3 C water
3 C white sugar
1 (3 litre) clean glass jar with lid
1. Wash and dry the lemons then carefully remove the lemon peel with a zester/peeler/knife. Be sure to get only peel and NO white pith. The pith will create a bitter taste in the liqueur so if any comes off on your peel, be sure to scrape it off.
2. Place all the peels (with no pith!) in your glass jar then add the alcohol while making sure to leave at least 2 inches of empty space below the rim. Tightly seal the lid and leave in a cool dark place for at least 2 weeks. For even better flavor you can steep it for several months.
3. Create a classic simple syrup by combining the sugar and water in a saucepan and heating on medium-low heat while stirring to dissolve the sugar. Once completely dissolved, allow to cool then pour into the jar if lemon peel and alcohol. Allow to sit for another 2 weeks (or longs if you wish..but I have a feeling you’re getting impatient)
4. Strain the limoncello by pouring the liquid through a fine mesh colander or cheesecloth. Squeeze out as much of the oils and alcohol as you can before discarding the peels then bottle the liqueur in tightly sealed clean glass bottles. Allow to sit for just one more week then store is the freezer until ready to drink.
(Photo set up was very simple for this: Kitchen table, white table cloth, blank white canvas in the back, and large window on the left. Shot with my mothers Rebel XS (instead of my usual XT), 50mm 1.8 and 70-300mm f/4-5.6)