Easy-Peasy Lemon Squeezy

Limoncello. ‘The Elixir of the Gods.’ tart, sweet, served chilled to send shivers down every inch of your spine; it’s the perfect liqueur for sipping after dinner, or in the dead of night when you're looking for a snack and spot it in the freezer. Add some Prosecco and berries and you’ve got a gorgeous aperitif. It’s well known by wine snobs that the very best is made in Sicily but that shouldn't stop you from making your own. Truly, the best limoncello is homemade limoncello, the kind you pour your heart and soul into.

1. 12 Lemons, organic

2. 2 cups Sugar

3. 1 1.75 liter bottle 100-proof vodka

4. 2 cups Water

Wash the lemons well with soapy water, rinse and dry.

Remove the yellow part of the lemon peel with a sharp peeler being careful to avoid any of bitter white pith. If any pith remains on the back of a strip of peel, scrape it off with a sharp knife.

Put the yellow peels in a jar or bottle, add half of the vodka and seal tightly. Leave the bottle to steep until the peels lose their color, at least 2 weeks.

Combine one cup of the water all of the sugar in a saucepan and heat on medium high just until the sugar dissolves. Remove from heat, add one cup of ice cold water and let the mixture completely cool.

Strain the vodka from the peels. I strain mine by wrapping some cheesecloth under a metal strainer and pouring through both; that will remove the large peels and any smaller particles. Once strained, add the remaining vodka and the syrup.

Put the liqueur in bottles, seal tightly and store for at least 1 week before using.

For drinking straight, store the Limoncello in the freezer. Limoncello is also great for use in baking.