by Gage Steel

Created on: May 17, 2008   Last Updated: December 02, 2011

Lemoncello. It is a beautiful thing. It is sweet and tangy. . . . and will knock you on your rump if you aren't careful. The tradition of making Lemoncello has been around since the 1900's. It is a liquor made from lemons. Sometimes limes are used (limoncello) or a combination. It is a very sweet and versatile drink. There is no specific history pertaining to Lemoncello, merely myths and legends. Many believe this godly drink was born on the island of Azzurrahe although it could be anywhere in Southern Italy around the Bay of Naples, including Sorrento, Amalfi and the Isle of Capri. To speculate one may say that the beverage was originally used be fisherman in the morning to help fight off the cold. Like I said the myths are plentiful.

Lemoncello is traditionally served chilled as a digestive. Meaning after dinner to help the body digest. Along the Amalfi Coast you can typically find it served in small ceramic glasses themselves often chilled. This tradition has been carried into other parts of Italy. No matter where you find it, it will however most likely be served out of the freezer. Due to the alcohol content, it will not freeze. Rather, it will be come a rich syrupy delicious, well. . . syrup.

Now. . . my family has been making lemoncello for years, but I will show you a secret. This method takes weeks instead of months. It is just as tasty, and the flavor bursts with fresh citrus flavor. So with out further ado, here it is my friends. Shhh . . . don't tell anyone.

12 - Lemons (a little green with a nice thick skin)

1 1/2 - Lbs Sugar

1 1/2 - Gallons Distilled Water

1 - 5th Charcoal filtered vodka of your choice.

Ok sounds easy right? Combine your sugar and water and let it boil. Once you have boiled a quarter of it away, squeeze your lemons in. Let this reduce by half. This will give you a nice lemony simple syrup. In the bottles you plan on putting your lemoncello in, drop a tablespoon of lemon zest in. Keep in mind the white is not zest. It is bitter and will ruin your beverage. Once your syrup has reduced (and cooled), you can combine your vodka with your syrup. Pour it into your bottles, seal them and let them set for 2-3 weeks in a cool dry place. Now chill and crack open and pour it into your ice tea! Remember keep it cold! It tastes so much better right out of the freezer.

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