I'd heard how it's possible to make your own limoncello, but I assumed it was too hard or time-consuming until I saw a recipe. Three ingredients: lemon zest, sugar and vodka. And it turns out that my little Meyer lemon tree (actually, more like a small scrawny bush) had enough ripe fruit to make two batches. I had no excuse not to try it.
If you don't have a Microplane zester, get one. Zesting the lemons is a breeze with it.
Look at all those bald lemons. :) Now I need to figure out what to do with all that Meyer lemon juice. Anyone have any ideas besides lemon curd?
I got all three ingredients mixed up in a jar (btw, who knew it was so hard to find a large wide-mouth jar?) and placed it in a dark place. Now it's time for some patience because it needs to sit in a dark place for a month.
I can't wait!
8 comments:
Meyer lemons work just fine in the french style lemon yogurt cake in Molly W's book (you know...the minty green cover with cups all hung nicely....) Not as tart as regular lemons. But nice gentle taste.
I was just thinking what sockdoc said....that yummy lemon cake!!
And one month....are we taste testing at sock camp?!?!?!
lemonade! Or freeze it in ice cube trays to add to sauces and what not when you need it. That's what I do with the big bag of lemons from Costco :)
That Limoncello idea is great! My local vegetarian Indian restaurant has pickled lemons and they're amazing.
oh yum! I second Irishgirlie - sock camp tasting?
Old fashioned southern lemon cake. I have a recipe if you need one.
Rani
Rani -- Thanks. I would love your recipe for good old fashioned southern lemon cake.
oh, I have a recipe for Watermelon Limoncelloade! We should have a tasting someday, I think making limoncello is so much fun and a great way to capture tasty local lemon flavor :-)
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