I've had limoncello that was thick and tasted of lemon candy. The recipe below is lighter and has a more pure lemon flavor.
But before we get to the recipe, a girlfriend who gardens in England wrote that she is overwhelmed with strawberries and asked what to do. (Poor dear!) I advised that she cut the berries in quarters into as big a jar as needed and cover with vodka.
When the berries are near white and the vodka is red, carefully strain out into bottles. Add a little simple syrup to taste. Put in the refrigerator and save for a gloomy winter day when a sip of sunshine will be most welcome.
I should also mention: Should you have an embarrassment of raspberries, you'll want to do much the same as the strawberries: Rinse the berries gently and put into a bowl. Put on a nitrile glove and stick your hand in and just squoosh all the berries, in batches if you have a lot of them.
Keep squooshing until the berries are well broken, but don't use the food processor. You'll break seeds and that can be bitter — plus, you'll never get it well strained at the end.
Put the berries into large jars, about 1/3 full, and top up with vodka. When the berries are near white and the vodka red, strain through a fine strainer into bottles. Add some simple syrup to taste — not too much!
Refrigerate until a gloomy winter's evening. Dilute with a bit of seltzer or champagne, if you like, for a celebratory brunch. I've recently thought to try adding agave syrup instead of a cane sugar syrup. I think it will work well!
Makes 1 quart
• 2 lemons
• 1/4 cup sugar
• 1/5-size bottle of vodka
1. Get a quart jar with lid.
2. Peel 2 lemons. Put the peel in your mini food processor with about 1/4 cup of sugar and process to a paste.
3. Put the peel paste into the jar, pour in your 1/5-size bottle of vodka (you don’t have to get an expensive bottle; with the peel and sugar, you can't tell the difference).
4. Give it a shake, let it infuse 3 or 4 days and strain out back into your vodka bottle that you cleverly saved.
5. Sip over ice, diluted a bit if you like.
Photo by MorgueFile/verbaska
All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.