Limoncello

So here I am finally updating on the Limoncello recipe that i used last week. I said "finally" because even though i just finished 2 exams, another shelf exam for OB/GYN is coming up in 2 weeks, gaahhhh. You would think that I'd have at least a week to relax and spend more time cooking, but our OB/GYN rotation has been crazy enough to keep me away from blogging AND studying. Sigh, and it seems like my subconscious has convinced my brain that I won't be able to survive the upcoming test, making it impossible for me to think past the exam date and plan for Spring break... so this probably means that i'll be hermitting at home for that entire week recovering from another traumatic testing experience, ughhhhhhhhh. This year is definitely a tough one.

You're probably think that it's a bad idea to be updating on an alcoholic drink when i sound as stressed as i am. But don't worry, i have the worst alcohol tolerance in the world so I won't be inflicting any more pain on myself than school already has. My alcohol tolerance is so bad that I even have trouble drinking my own Limoncello. A sip of Limoncello causes my neck muscles to ache. One gulp will cause my ears to burn up and my face to glow. Two to three gulps later, i'll be flushed from head to toe with pounding palpitations that can be heard with my ears plugged. Oh well, at least i know i won't be dying from liver diseases in this lifetime, heehee. But even with my alcohol intolerance, i still have plans for my bottle of wonderfully infused lemony goodness. I'm thinking: Limoncello cupcakes, panna cotta, or maybe ice-cream floats? mmmmmmmmmmm YUM! The thought of it just cheered me up a little :) If Spring Break doesn't work out for me, at least i'll have my Limoncello to fall back on, yipeee.

Limoncello

adapted from foodnetwork and Patty of "Not knowing and trusting anyhow"

INGREDIENTS:

• 500ml Vodka
• 7 large lemons
• 2 1/3 cups water
• 1 - 1 1/3 cups sugar
  [add more or less sugar according to your preference. I use my limoncello for desserts so i made mine sweeter with 1 1/3 cups]

DIRECTIONS:

1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use) [picture 1]. AVOID peeling off the bitter white pith, you only want the yellow zest!
2. Place the lemon peels in a glass jar (i used the original vodka bottles). Pour the vodka over the peels and cover with plastic wrap (or seal tightly if using original bottles) [picture 2].
3. Steep the lemon peels in the vodka for 2-3 months (or at least 2 weeks) in a cool, dark place. Swirl the peel around in the jar every few days.
   
   ========= 2 - 3 Months later =========
   
   
4. After 2-3 months (or at least 2 weeks), you're ready to make the syrup. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely [picture 3].
5. Pour the sugar syrup into the jar with the vodka mixture (you made need to use 2 jars or bottles at this point). Cover and seal tightly [picture 4]. Put the jars back to seep for another 2 weeks in a cool, dry place.
   
   ======== 2 Weeks later ========
   
   
6. Strain out the lemon peels through a mesh strainer. Discard the peels.
7. Transfer the limoncello to bottles [picture 5]. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.