Limoncello Bottled

Last Monday's post described  Part One of my recent foray into making limoncello, something I have done only once before, two years ago. The results were both excellent and satisfying the first time. I'm happy to say the results seem to be the same today.

Part Two was completed this morning. I made syrup and mixed it with the lemon peel and vodka which occupied my kitchen counter for one week. Then, I bottled it.

The first time I made the citrusy concoction, two years ago, I used regular organic lemons. This time I used organic Meyer Lemons. When I took a little sample today, I was pleasantly surprised that there was a subtle difference, more mellow, and a bit brighter. Meyer Lemons' rinds have a more complex scent than regular lemons, with a spicy bergamot fragrance which tastes and smells more like an herb or a spice.

Now, I have four bottles of the delicious Italian beverage resting at room temperature for two weeks. After that, to the freezer they go until such time as we wish to imbibe. This supply will last for the rest of this year, unless we have a larger get-together than usual. My husband and I love sharing it with our family at Christmas for an out-of-season treat. I am eager to sample this Meyer Lemon batch when the aging process is finished. 

When I serve it in slender limoncello flutes, I use about one third to one half limoncello and the rest good quality sparkling water, not mineral water, though, as it distorts the flavor. We enjoy San Pellegrino with other juices, but it did not pair well with limoncello. At all. Different people like different ratios, to each his own. We don't drink it straight. It's pretty strong for us as we are not alcohol drinkers for the most part. But diluted, it is just so refreshing!

If you click on the hyperlink in the first sentence, you'll discover information about exactly what limoncello is and where it originally comes from. If you click the link in the third paragraph, you will learn the differences between regular lemons and the Meyer variety.

Bottling liquid sunshine was the perfect remedy for another gray, rainy, Oregon day, and I enjoyed the process tremendously.

When Life Gives You Lemons - Limoncello!

Rain rain rain rain rain ..... today it is coming down in sheets, sideways. Like a Hollywood set with rain machines and humongous fans blowing it in horizontal waves across our neighborhood. An atmospheric river, according to the weatherman, gesticulating like a bad dancer at a worn-out wedding.

Life seems to be giving me lemons today, weather-wise anyway.

And what is the adage? When life gives you lemons, make lemonade?

Well, as it happens, I bought ten fresh beautiful Meyer Lemons last week to make limoncello for refreshment on hot sticky days to come. It takes awhile to make, patience is required.

Today's gloom beckons optimistic me to create a little sunshine. Instead of lemonade, the limoncello process has begun. I wash the lemons, hold a sharp paring knife like a scalpel, and begin removing peel in very thin layers, no bitter-white allowed.

Immediately citrus scent permeates the soggy shadowy gray even as curtains of rain-rivulets dribble down my window panes. The storm is no match for repeated spritzes of lemon oil. 

My hands deliciously smell of the yellow, oily bits.

I am smiling. Summer has entered my home. 

Golden peels, delicately placed into a jar, are covered with one liter of vodka, and left to befriend one another. 

For one week.

Until Step Two.

Soon, after more ingredients are mixed, heated, and added, there will be lovely narrow-necked, whimsically labeled bottles tucked away in the freezer, available for perfect moments with the best of friends and family. Thoughts of sharing limoncello plants a smile on my face and zippidy-doo-dah in my heart.

It may be a lion of an April day outside, but sunshiny summer skies are alive and well in my heart.