I was amazed at the varieties available in Italy and returned determined to make some. Recipes abound on the web, most of which contradict each other, if not themselves. One swears it takes 80 days to complete. 80 days? Really? I'm thinking summer evening, not Christmas gifts (though that would be nice, too). Any help from the wisdom of the hive would be most welcome. Thank you, and salute!
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Furthermore, if you're wondering what to do with all those lemons and what to drink while you're waiting for the 'cello to mellow: http://www.epicurious.com/recipes/drink/views/Iced-Vodka-with-Cucumber-Lemon-and-Mint-201239
Pour 1 bottle of grain alcohol into 8 cup glass measure and add zest of 7 lemons.
Cover and let stand 1 week in fridge. Pour through coffee filter lined sieve set
over large bowl. Discard peel.
In a large saucepan, combine 2 1/4 cups sugar and 1 1/2 grain bottle of good
spring water. Heat to boiling over high heat, stirring until sugar dissolves.
Reduce heat to med and cook 2 min. Remove from heat and cool to room temp.
(about 4 hrs.) Add to Alcohol/Zest mixture; stir, bottle. Store in freezer up to
6 month. Serve very cold and enjoy!
I taste as the lemon zest steeps in the vodka (or Everclear, if you can get it; not everyone can). Early on in the process, the mixture is still very harsh, but as it ages, it starts to mellow. This version doesn't take 80 days, but it's still a three-week process. If you start it now, you can enjoy it by Labor Day.