LIMONCELLO RECIPE FROM ITALY

INGREDIENTS:

10 – 12 LEMONS

1 LITER GRAIN ALCOHOL

1 KILOS OF SUGAR (2 LBS)

1 LITER OF WATER

Peel lemons, avoiding the white part as much as possible. Put peelings in a large glass jar. Pour the 2 liters of grain alcohol over the lemon peels and seal the jar tightly. Let this sit for two weeks. Make sure it is in a fairly dark location. After the two weeks, put the 1 kilo of sugar and the 1 liter of water in a large pan and heat on the stove until the sugar is completely melted. Take off the stove and let set at room temperature until cooled. When the sugar water is cooled, strain the alcohol from the lemon peels into the sugar water. Throw lemon peels away. Stir well and then pour into clear wine bottles and cork. This will fill about 3 wine bottles. Put one in refrigerator to keep ready for serving and the others on a shelf until needed. Then, sit back and enjoy!

I always squeeze the lemons after they are peeled and put the juice in ice trays and freeze to use for cooking or lemonade or whatever.

Enjoy over ice cream or after desert.