Limoncina

Carol and Brian, Positano

Brian Bondy
 
We first discovered Limoncina’s stronger brother drink, Limoncello, while visiting the Amalfi coast with Mary Helen and Natalia.    I brought home the recipe on a kitchen towel purchased on Capri.
 
It’s a great after dinner drink.    As an alternative to sipping, try pouring a shot over lemon sorbet or mix with seltzer water over ice.

6 Ripe Lemons
2 1/2 Cups Vodka
2  Cups Sugar
2 Cups Water
½ vanilla bean.

Wash the lemons well. Carefully remove the peel only, cutting away as much of the white pith as possible.  Use a carrot peeler.  Put the rind in a sterilized glass jar with a lid, and pour the vodka over top, add the ½ vanilla bean. Cover, and store for 10 days. After 10 days, prepare sugar syrup with the sugar and water. Bring them to a boil, and then simmer for 10 minutes. Set aside to cool. Filter the vodka and lemon peel, by pouring through cheesecloth. Mix with the syrup, and leave for about 10 days to mature. Place in the refrigerator before serving. This liqueur will keep for months and makes a great holiday gift or hostess gift.

Note:  Chill and serve in chilled liqueur glasses; it is a refreshing summer after dinner drink. Use Grain Alcohol (same recipe) for Limoncello, which can be stored in freezer.

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