Research: Limoncello (what to do with impeding load of Meyer Lemons)

I make limoncello all the time. Here’s a better recipe:



750 cc 100 proof vodka (it will be too thin if you use the more common 80 proof and too bitter if you use Everclear). This is key.



Peels of 12 washed lemons; no need to finely chop



Steep the lemon peels in the vodka in the dark for 3-4 days, swirling a few times a day.



Make a simple syrup of 3 cups sugar to 2 cups water: boil until dissolved. It will be thick, which is what you want. You’ll have about 3-1/2 cups of syrup. Cool before using.



Decant the vodka when ready; it should be a lovely yellow color. Add sugar syrup until it’s just right, tasting as you go. (Yum) I always have some syrup left over, which keeps indefinitely, so eventually you’ll have enough syrup so as not to have to make any fresh for your next batch.



Freeze in small bottles so you can give some as gifts and keep some for yourself.



Repeat as needed.



Juice the lemons and freeze the juice in ice cube trays. Make lemonade. You can use the leftover syrup for this if you want.



This recipe should work for Lime-cello but I don’t know how many limes you’d need. Experiment! If you need more, you can always add more and steep again.