Limoncello di Villa Maria

Limoncello di Villa Maria - courtesy of David Rocco

Every year at this time my husband begins to make what has become his famous Limoncello. It is a labor of love. But as Lucia's Uncle Gianni would have said, the best deserves the effort. It also makes a few bottles, so be prepared and be generous: Aunt Christina would have used it to keep her friends close and her enemies closer.

Ingredients
 4- ¼ cup 95% alcohol
7- ripe lemons, thoroughly washed and dried
4- ¼ cups water (I liter)
1 lb sugar (450g)

Directions
To start-
Shave off yellow part of the lemon rinds using a potato peeler. Put lemon rinds in a large glass container and add alcohol. Cover the container with plastic wrap to prevent alcohol from evaporating and let rest for 12 days at room
temperature.

Next-
- Boil water. Remove from heat and add sugar. Stir until all the sugar has dissolved and let cool.
- Drain 12 day old alcohol of the lemon rinds and add it to the sugared water. Set aside for an additional 10 days in a sealed glass bottle.
- After 10 days the limoncello is ready. It is best served chilled as a digestive after a meal.

Yields approx. 1.75 liters

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