Cooking with Jack, No. 3 - Limoncello

By Jack Brummet, Cooking Editor

I first learned about infusions from Paul Bertolli.  Our old friend Jan Newberry was a friend of his (he was the head chef at Chez Panisse for many years), and one night we went for a special dinner at his great restaurant in Oakland.  He served us several infused wines and liqueurs paired with his fantastic food.  I was amazed at the way a handful of leaves, peels, or herbs could transform an alcoholic beverage.  He didn't serve us limoncello, but he lit the fire under me to find out more. . .

Limoncello

15 lemons, well scrubbed (organic preferred)
2 750ml 100 proof vodka
4 cups sugar
5 cups water


Carefully zest the lemons so there is no white pith on the peel.  place one bottle of vodka in a jar and add the peel as it is zested.

Let sit for at least ten days and, preferably forty days in a cool dark place.

Combine the sugar and water, bring to a boil and cook for about 5 minutes until thickened. Let it cool for say an hour.

Add to the limoncello mixture along with the other bottle of vodka and allow to rest for another ten to forty days.

Strain and bottle, keeping one in the freezer for use. Your local brewing shop has lots of interesting bottles you can put it into for gifts.

It's great mixed with ice, soda, and bitters. It's fine straight up, and is nice poured over ice cream, a pudding, or even in tea.

A volume recipe (for Christmas gifts)

70  lemons
4 - 1.75 liter jugs of 100 proof vodka (7 liters total)
17 cups sugar and 21 cups water boiled into a simple syrup.

Peel the lemons & soak them in 3.5 liters of 100 proof vodka (2-1.75 L jugs).
10-45 days later, add the syrup & 3.5 more liters vodka (2-1.75 L. jugs)

10-45 days later, filter and bottle.   It should make about 12 bottles or so).

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