Moonshine Limoncello

My parents traveled far and wide to spend Father’s day with me this year, and they packed a few bottles of sunshine to share. My father proceeded to get the entire family gleefully liquored up on Moonshine Limoncello, his newest obsession. The mania spread like wild fire and by day three a plethora of aunts and cousins were spending hours in the kitchen with him making their own jars of liquid sun. Tables were piled high with enormous bags of lemons, sugar, a pallet of mason jars, and numerous bottles of vodka.

Now that’s a family get together. 

In my father’s words this recipe is super simple: two parts moonshine, one part sunshine. If you can’t score a bottle of moonshine (the legal term is Everclear) go the traditional route by using good ole vodka. There are only a handful of important tips to follow in order to make this delicious after dinner drink. If you follow this recipe exactly you will have a perfect bottle every time. Let it sit for a longer period of time if desired, but it is all about flavor and clarity so there really is no need to have it sit for longer than four days.

Moonshine Limoncello

(Recipe adapted from Giada De Laurentiis)

Total time: 5 days

Prep time: 30 minutes with 10 minutes cooking

Makes one bottle

Ingredients:

15 lemons, zested (avoiding the white pith)

1 bottle (750ml) of Everclear (190 proof grain alcohol)

2 ½ cups water

2 cups organic white cane sugar (resist the urge to use sugar in the raw as it is brown and will change the clarity)

Day One:

Using a citrus zester (or vegetable peeler), zest only the yellow part of the peel (avoid the white pith at all costs & save the juice for lemonade).  Place the lemon zest in a large sealable pitcher. Pour the Everclear over the zest and seal. Allow the mixture to sit at room temperature for 4 days. It can sit for up to 60 days if desired.

Day Four:

In a large sauce pan over medium heat, melt the sugar and water together until the sugar dissolves, about 5 minutes. Cool completely. Add the simple syrup to the lemon zest and Everclear mixture, stir to combine. Cover and let stand at room temperature over night.

Day Five:

Strain the limoncello through a fine mesh strainer. Pour in to "pretty" sealable bottles and store them in the freezer (for the chill factor). Serve in chilled apéritif glasses or over ice with a splash of pure cranberry juice for a perfect summer cocktail.