lIMONCELLO

Citrus is technically a winter and spring fruit, but I find it is readily available year around. I make a large batch when citrus is at its prime locally. Then I typically do another batch mid-summer. Where I live is a large mandarin producing area, so I also use those in my Limoncello. Feel free to experiment with any citrus you have available. I enjoy limoncello the most in summer when it is hot and the days are long. I keep it in the freezer and serve it in a chilled glass. There is something about the cold and lemon that make it a perfect summer treat.

Makes about 3-4 cups

750 ml. vodka

zest from 6 lemons (I zest them, then juice them and reserve the juice for something else)

1/2 - 1 cup simple syrup (1:1 ratio of water and sugar, dissolve together on stovetop and cool)

Separate vodka into 2 jars or containers with tight fitting lids. Add lemon zest equally among containers. Store in a cool, dry place for 7 days or up to 30 days.

Strain vodka with a fine mesh strainer or colander with a coffee filter into bowl. Add desired amount of simple syrup. I like mine less sweet, I usually add 1/2 cup for 750 ml. Start with a minimal amount and you can always add to fit your taste. If you store it in the freezer, once it is completely chilled it may be slightly less sweet than at room temperature. You can always add more syrup if needed. Add back into jars or containers of choice with lid. Store and enjoy!

Zest infusing vodka in jars. Can be 7 -30 days, depending on your patience!