Recipe: Lemon Liqueur [edit]

Step 1

Yield: makes about one-fifth

Step 2

Our version of Dopio Cedro. Rinse lemons and pat dry. Thinly peel zest strips from lemons. Do not include whiter inner peel. Place zest strips into a medium saucepan. Cut lemons in half and squeeze juice into a measuring cup; remove any seeds. Measure juice and add enough water to make 1 cup. Pour lemon juice into saucepan with zest; add sugar and stir. Bring mixture to a boil, stirring frequently. When it reaches a boil, reduce heat and simmer for 10 minutes.

Step 3

Remove from heat and cool. Pour lemon mixture into an aging container; add vodka and stir. Cap and age for 4 weeks in a cool, dark place. After initial aging, pour through a metal strainer into a bowl to remove zest. Lemon zest may be saved for use in cooking, if desired. Pour liqueur back into cleaned aging container for an additional month of aging.

Step 4

When completed with aging, strain liqueur through fine cloth, such as muslin, which is placed over a large bowl. Repeat as needed. A cloudy layer may form on top even after several strainings. The cloudy portion may be poured off and reserved for cooking if desired. Bottle and cap as desired. Liqueur is now ready to be used in cooking, but is preferred for drinking after 3 more months aging. Liqueur is ready in 3 to 5 months.