Limoncello

1 liter vodka

zest of 12 lemon(s)

1 cup simple syrup

Zest the lemons and combine zest and vodka in a non-reactive jug with a cover. Store for two weeks in cool, dark, space. After two weeks, Prepare syrup (1 cup water, 1 cup sugar) and cool. Line a funnel with cheese cloth and sieve vodka mixture into serving bottle (World Market, Pier 1 both sell cheap but attractive glass bottles). Discard zest. Add syrup and store again for one more week in a cool, dark, space. At conclusion of third week, serve chilled in cordial glass or snifter as a digestif.

The recipe calls for putting the finished Limoncello in the freezer and serving straight from there. I think the lemon flavor is more notable if it's chilled rather than frozen. Also, you are left with a lot of naked lemons. When making this, I recommend having a plan for using them. I stuffed two of the lemons into the cavity of a roasting chicken, and then rubbed the skin with the juice from another along with garlic, oregano, and rosemary.