Limoncello
4 Lemons
8 ounces of 190 proof Everclear Grain Alcohol or 12 ounces of vodka
2 cups of water
1 cup of sugar
1. Zest lemons and place into a glass jar. 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 heat until sugar dissolves.
Let syrup cool to room temperature.
3. Add 16 ounces of syrup to alcohol mixture. Stir and strain into glass bottle 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 2 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.