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Methods & Processes
Comparatively Speaking—Maceration vs. Decoction
By: Anthony J. O'Lenick Jr., Siltech LLC
Posted: May 8, 2012
page 2 of 3
2 bottles (750 mL) 100-proof vodka**
4 cups sugar
5 cups water
*Choose thick-skinned lemons because they are easier to zest.
** Use 100-proof vodka, which has less flavor than a lower proof one. Also, the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. Note: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and will spoil your limoncello.
Step One: In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir; all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.