Rosemary Limoncello
Photography: Annabelle Breakey; 
Italy's Amalfi Coast and adjoining Sorrento Peninsula are the regions most famous for this intensely lemony liqueur, traditionally served ice cold as an after-dinner drink. We've added a subtle note of rosemary. Prep and Cook Time: about 1 1/2 hours, plus at least 2 weeks and up to 80 days of infusing time. Notes: Either Meyer or Eureka lemons work in this recipe (the fragrant Meyer is especially good, though). To speed up the process, shorten the infusing time in steps 2 and 4 to 1 week each, and you'll have a fine although less intense liqueur. Limoncello keeps indefinitely in the freezer.
| Servings:Makes 10 2/3 cups (ten 8.5-oz. bottles) (serving size: 1 oz.) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 18 lemons (Meyer or Eureka; see Notes), washed and dried
- One 4-in. rosemary sprig, washed and dried
- 2 bottles (750 ml. each) 100-proof vodka, such as Stolichnaya or Smirnoff
- 4 1/2 cups sugar
- fat:0.0 g
- calories from fat:0.0 %
- calories:83
- carbohydrate:10.6 g
- saturated fat:0.0 g
- sodium:0.3 mg
- cholesterol:0.0 mg
- fiber:0.0 g
- protein:0.0 g
directions
1. Peel lemons with a sharp vegetable peeler, taking only the zest (top layer) and avoiding any white pith. Put rosemary in a 1-gal. glass or ceramic container with a tight seal. Add zest to jar.
2. Pour 750 ml. vodka over rosemary and zest; seal container. Let sit undisturbed in a cool, dark place for 40 days.
3. In a saucepan, bring 5 cups water to a boil and add sugar. Cook, stirring, until sugar has dissolved. Let sugar syrup cool to room temperature, about 1 hour.
4. Pour syrup and remaining 750 ml. vodka over lemon-vodka mixture, stir, and seal container. Let sit in a cool, dark place for another 40 days.
5. Pour limoncello through cheesecloth into a large spouted pitcher and divide among gift bottles.
Note: Nutritional analysis is per ounce.
