Citrus Liqueur
Have you heard of limoncello? You can make the classic Italian liqueur with almost any citrus fruit. (Only lime doesn't work.) Serve the chilled liqueur with sparkling water, sip it chilled alongside chocolate truffles or try drizzling it over strawberries for a boozy pound cake topper.
Ingredients
Directions
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Thoroughly scrub citrus with a vegetable brush. Using a vegetable peeler, remove the citrus zest in wide strips (avoid the white pith); measure 2 cups zest. (If desired, reserve the remaining fruit for juicing or snacking.)
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In a sterilized 2-quart canning jar or other glass jar combine the 2 cups zest and vodka. Cover tightly and let stand in a cool, dry place for 10 days, gently swirling mixture in jar once a day.
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Strain mixture through a fine-mesh sieve set over a large bowl; discard citrus zest. Return the infused vodka to the jar.
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For syrup, in a medium saucepan combine sugar and the water. Bring to boiling, stirring until sugar is dissolved. Remove from heat; cool for 30 minutes.
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Pour cooled syrup into the infused vodka; stir to combine. Cover and chill overnight. Transfer liqueur to sterilized half-pint canning jars or glass bottles. Seal and label. Store in the refrigerator for up to 1 month.