Jim Coleman Recipes

Limoncello

From Canio Pascale's recipes, he is the owner of Mezza Luna restaurant in Philadelphia, PA.

For this recipe you will need:

• 8 unblemished lemons (Organic Lemons are preferred)
• 1 liter grain alcohol (Ever-Clear is one brand name)
• 1 quart plus 1/4 cup water
• 3 1/2 cups sugar

To prepare this recipe:

Wash lemons well. Thinly peel, making sure to get only the yellow and none of the white.

In a large glass container, marinate lemon peels in the alcohol for 48 hours. Strain the liquid and discard the peels. (the lemons are actually not used and may be juiced and used in another recipe)

In a medium saucepan, boil water. Add sugar and stir until dissolved. Cool. Add to lemon-infused alcohol and store in freezer.

Serve directly from the freezer as an after-dinner cordial in well-chilled glasses. (a little bit goes a long way)