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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Mark Levine’s Limoncello

Limoncello

Mark’s Limoncello, along with fresh olives, all grown at his home. (Photo: lawellphoto.com)

 

Ingredients: 

2 750 ml. bottles of Everclear or 100 percent vodka
Mason jars
15 Meyer lemons
Simple syrup (three cups of white sugar with three cups of water, brought to a boil)
Bottles for storage

Recipe directions: 

Pour the alcohol into the mason jars and combine the peel of 15 Meyer lemons. Make sure to scrape off all pith.

Place the jar in a dark place for 30 days, shaking the liquid and peel every few days. After four to six weeks the alcohol will turn bright yellow (color should look like a highlighter). Strain the alcohol a few times to remove the peel and any sediment.

Make simple syrup. After cooled, mix the simple syrup with the alcohol in small batches to determine sweetness preference. Start with four parts alcohol to one part cooled simple syrup. (I prefer three parts alcohol to one part simple syrup with vodka and equal parts simple syrup and alcohol if using high-proof Everclear.)

Bottle and store in freezer. Best after a month and good for a long time. I’ve been told it makes an excellent adult snow cone.

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