Homemade Ginger Limoncello

Every year I make treats for the people in my life that I want to thank.  It’s the standard list: UPS guy, pet care (my husband calls it doggy day camp), wholesalers who help me run my business and the guys who make my ski boots comfy.  They look forward to it (or so I am told).  This year I am way behind on the thank you gifts.  Luckily I had to test out a few things for my new menus (MapleBacon Almonds) so at least Doggy Day Camp has been fed.  For the rest it will be more like a “happy January” gift.  Hey, it’s the thought that counts!  This year I made homemade Ginger Limoncello.  It’s an homage to my Italian roots…or a least my wanna be Italian roots.  The semester I spent abroad in Florence still brings back delicious and happy memories and I think it made me just a teeny bit Italian.  Limoncello is an aperitif, and great for a celebratory toast after a spectacular italian meal.

My search for recipes lead me to Savuer.com, as it usually does.  I liked what I found, but of course I had to make my changes.  Here’s what I ended up with:

GINGER LIMONCELLO

14 Organic Lemons
6 C neutral High Proof Liquor (I used 100 proof vodka)
1 1/2 C Sugar
1 Large nub of Fresh Ginger, peeled and cut into small pieces
Lemon Oil
Ginger Oil
2 Quart size Canning Jars

Wash the lemons and peel away the yellow skin, carefully avoiding the white pith. Place peel from 7 lemons in a canning jar. Repeat with second canning jar and the rest of the lemons.  Fill each jar with 3 cups of alcohol.  Seal tightly and let sit in a cool, dark place for 5-7 days, until the liquid turns deep yellow.  Strain the liquid and discard the zest.  Combine the sugar and ginger with 3 cups of water and heat on medium for 10-15 minutes.  Allow to cool completely and strain the ginger out.  Divide the syrup evenly between the two jars.  Add one drop of Lemon Oil and one drop of Ginger oil.  Tightly close jars and shake to combine.  Allow to rest for at least a week before enjoying.  Cheers!

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