Limoncello
8 Lemons
750 ml of Everclear Alcohol
3 cups of sugar
3 cups of water
1. Zest lemons and place into large glass bowl. Pour in Everclear. Cover with plastic wrap and let sit at room temperature for one week.
2. After one week, combine water and sugar and boil for 15 minutes without stirring.
Let syrup cool to room temperature.
3. Add syrup to alcohol mixture. Stir and strain into glass bottles and cork. Let mixture sit for one week at room temperature,
4. Store limoncello in freezer. Serve from freezer icy cold.
Larry’s Tips: Make sure not to zest the pith of the lemons ( the white part). Use 4 large oranges instead of the lemons to make orangecello. For another libation, combine 2 ounces of limoncello with 2ounces of Prosecco in a champagne flute. Stir gently and garnish with a lemon slice.