Or at least use some of your lemons for limoncello. There’s something about limoncello. It’s not exactly a subtle or complex taste. But—for many of us, anyway—everything about a bottle of limoncello radiates a hot day in Amalfi, where you’re surrounded by jasmine, wisteria, lemon trees, and stores that are open ten minutes a day.
It's easy to make. As you’ll see in this video, Amy already has, along with a lot of other homemade potions. Leslie/Growing a Garden in Davis has advanced to orangecello. And Elizabeth has bought a lemon tree, which she doubts will survive.
Here are the recipes
And here’s the "Whatever's in Amy's Garden" version of a Chartreuse-like liqueur:
Angelica stems, chopped
Fennel stems, chopped
Lemon and orange zest
Wash, stuff in a mason jar, fill the jar with vodka.
Let it sit 2-3 days at MOST. Open it, smell it, taste it, shake it regularly. If you open it and it smells heavenly, it's DONE. Time will not improve it!
Strain it and add simple syrup (equal parts sugar and water, brought to a boil and allowed to cool) to taste. A good starting point might be 3 parts infused vodka to one part simple syrup. Tinker from there. If it gets too sweet, you can add some straight vodka to proof it back up.
Elizabeth's sparkling wine is the Bailly Lapierre Crémant de Bourgogne Reserve. Fancy name, but it costs under $20 and is well worth searching out.Posted by Elizabeth Licata on December 2, 2010 at 5:00 am, in the category Garden Rant Cocktail Hour.