This easy to make liqueur is slightly sweetened and made from infused lemon peel.
Because you are only using the skin (zest) part of the lemon, make sure you scrub and wash the lemons well. Aside from any pesticide residue, they can be sprayed with an oil to help increase their shelf life, as well all the handling they’ve had from farm to shelf can pick up dirt or bacteria.
Use a vegetable peeler and remove only the thin yellow skin – no white part. The pith is bitter and will affect the taste of the liqueur. Add the peels and vodka to a jar/bottle, seal and let sit for a week.
Add the sugar syrup and let sit overnight. Strain, discarding peels, then pour back into an empty liquor bottle. Now it’s ready to enjoy!
- 10 lemons
- 750 ml/24oz vodka best quality you can afford
- 3 1/2 cups water
- 2 1/2 cups sugar
- Peel lemons (no white pith) into long strips, and place in a large glass pitcher/container (enough to hold 8 cups)
- Add vodka, cover and let sit at room temperature for 4 days away from sunlight.
- Over medium heat, combine water and sugar, stirring until dissolved. Heat for another 10-15 minutes to allow it to reduce a bit more, then allow to cool completely.
- Pour sugar water in with lemon mixture, cover and let sit for another 12 hours at room temperature.
- Strain, discard peels, and pour into sealable containers (I save empty vodka bottles for this purpose).
- Store in refrigerator for up to 1 month.
- Serve on its own in liqueur glasses, or in a martini or in a spritzer.
Makes about 2 liters, or 64 ounces.
[hr]FAQ: Is Vodka gluten free?