This post has been in the making for about a month.  When I first found a recipe for this in the Food Network Magazine, I couldn't believe my luck.  John and I love limoncello and often have it at the end of our italian meals.  The only problem is, it uses a lot of lemons.  A LOT of lemons.

And, it only uses the lemon peels so you need to figure out what to do with all the lemon juice.  That is where the wonderful Lemon Bars came in handy!  In fact, I'm going to make them again this week to bring into the office.  After my chocolate chip cookies were a hit, I really need a "wow" dessert this week! 

This limoncello is a little sweet, if you like it more lemony, less sour-y, remove one-half cup of the sugar mixture and it should turn out perfect towards your tastes.  If you've ever been skeptical about trying this, don't be.  It's time consuming, but the most time is the time it spends in the dark closet!  Even I can't screw that up!!

Limoncello
Serves: 
12 lemons
750 milliliters vodka (or vanilla vodka, which is delicous!)
3 cups sugar
2 1/2 cups water

Clean the lemons thoroughly.  Then, using a vegetable peeler, carefully cut the rinds of the lemons.  Slice only the yellow part, trying to get as little of the white rind as possible.  Add the lemon peels (about 2 cups) to the vodka in a sealed mason jar for at least 2 weeks (we did 4 weeks, tasted great!) in a cool dark place.  Every day or few days, carefully shake the mason jar before returning to the dark place..  Strain the mixture well.  To make the syrup, combine the sugar and water in a medium saucepan.  Bring just to boiling and then let cool completely to room temperature.  Stir the syrup into the vodka.  Cover and chill overnight.  Pour mixture into clean bottles, fasten lids.  Keep in the fridge and drink within 6 weeks.

The white part of the rind is bitter, so the less you have the sweeter it will be!

Have some good ones coming up this week and also, don't forget the giveaway on the blog!!!

Until the next time my oven is on...