Limoncello

From ATK. Makes 5 1/2 cups

You will need 8 to 10 lemons for this recipe. Make sure to clean the lemons well since the peel (and anything on them) will be infusing the vodka; organic lemons are the best choice since they are pesticide free, but you can use regular lemons if you like. Do not use Meyer lemons for this recipe.

• • 1 (750-ml) bottle 100-proof vodka

  • 2 pounds (8-10) organic lemons, scrubbed well

  • 1 1/2 cups water

  • 1 cup sugar

• 1. Using vegetable peeler, remove zest from lemons in long strips (avoid pith).

  2. Combine zest and vodka in large non-reactive container, cover with lid, and let steep in cool, dark place for 28 days.

  3. Strain infusion through mesh strainer into large liquid measuring cup, pressing on zest with wooden spoon to extract as much liquid as possible; discard zest.

  4. Combine water and sugar in small saucepan.

  5. Cook over medium-high heat, stirring occasionally, until sugar is completely dissolved, about 2 minutes.

  6. Add 1 3/ 4 cups syrup to infused vodka, adjusting amount as desired.

  7. Swirl to combine, then transfer limoncello to bottle with tight-fitting lid.

  8. Let limoncello mellow for 5 days in cool, dark place, then transfer to freezer.

Serve limoncello cold from freezer.