Limoncello

Those of you who know me, will have noticed a little penchant I've developed over the last year or so for making fruit infused vodka.  So far I've dabbled in blueberry, blackberry, raspberry, fragola grape and tonight, lemon.  Being half-Italian I figured it would be outrageous for me not to give this traditional Italian digestivo a go, even if I do prefer the sweeter end of the liquor spectrum... Maybe I'll just up the sugar a smidge.

Limoncello

the rind of 5 lemons, none of the white pith though

1 litre of vodka, or 98% proof alcohol is better (hic) if you can find it

1kg sugar

750ml water

Place the lemon rinds (and a little bit of the juice) in a sterilised sealable container and pour over the vodka.

Seal and keep for a week in a darkish, dry place, giving it a shake every day.

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Bring the water to the boil and add the sugar, stirring until it has dissolved.

pour in the vodka and rinds, stir, and return to the container (or a bigger one if need be).

Keep it infusing for at least another week, shaking every now and then - I'll be leaving mine until Christmas - then strain into a bottle and serve chilled.

And if anyone was wondering about that Raspberry Vodka I made back in June, I'm afraid it's getting drunk faster than I can photograph it/write about it.  But it was very good.

what's left of my blueberry vodka (left) and raspberry vodka (right)