Reading Around on March 17th

Some additional reading March 17th from 15:24 to 15:41:

  • eG Forums -> Making Limoncello – Take the peels of one dozen lemons + 1 lime microplaned off. … Place the peels into an airtight container (I use a large screwtopped jar) and cover with 1 bottle of 100 proof vodka (I use 100 proof Smirnoff). …Place the jar in a safe place (on top of my refrigerator works for me!) for at least two weeks, giving it an occasional shake and sniff to check on it. You’ll be able to see the vodka turning bright yellow as it pulls the flavorful oils from the peels. When the peels no longer look colorful and the vodka doesn’t seem to be gaining any more visible color or scent, it’s done. Filter through a coffee filter or cheesecloth into a large bottle or jar and press down to remove all the vodka and oils that you can from the peels. Add a 1:1 simple syrup (I usually start with 2 cups water to two cups sugar, boiled lightly until completely dissolved and syrupy and cooled off) and then thin further with approximately another 750 ml bottle of your favorite regular vodka.
  • Limoncello

  • The Webtender Forums: Re Limoncello like mama used to make <by Dom Costa> – The traditional way of making limoncello is to slice off the topmost layer of lemon peel, avoiding the bitter white pith as much as possible. If there is any pith on a slice, scrape it off with a knife or spoon. An extremely sharp vegetable peeler works best. (If you use a fine grater , avoid the temptation to shave off every last bit of colored peel, because you’re likely to end up taking some pith along with it. In other words, it’s best to give up on the colored parts of the peel that are in any “valleys” in the surface of the lemon.) Once you have your lemon peel, steep it for a couple of weeks in 95% grain alchool. You can tell that the flavoring elements have been thoroughly leached out when the peels have lost their color. Filter well the infusion , and add ( cold) sugar syrup you prapared in advance ( 500gr sugar in one litre hot watwer), let stand for a a week, put it in the freezer, ready to drink.

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