I dropped by BevMo, a store that sells liquor, to inquire about Everclear. The clerk asked, “Do you need it to clean your garage or make homemade Limoncello?”
“Clean my garage?” I questioned, puzzled.
He replied, “People who ask for Everclear either use it to clean the gunk off the garage floor or because they plan to make Limoncello.”
That’s kinda scary to think that the alcohol used to make Limoncello is also good for cleaning the garage floor. Must be some powerful stuff.
Actually, Everclear is a grain alcohol.
Huh? What does that mean?
Basically, it means the proof is really high, which means it contains A LOT of alcohol, like 95%. In comparison, vodka contains 40%-60% alcohol. Ah, no wonder people use Everclear to clean gunk off their garage floors.
Now that we have that cleared up, why did I make homemade Limoncello? Well, other than the fact that I love to make foods and drinks from scratch just to see how it turns out, the universe sent me two recipes within a week that use Limoncello.
One of those I already shared with you: Limoncello Tiramisu, a very light and refreshing dessert. The other is coming soon. Or, you can just enjoy sipping chilled limoncello after dinner (keep it in the freezer for a super chilled drink).
So, you can buy a 750 milliliter bottle of Limoncello for about $20, and the same size Everclear also costs about $20. Again, I just like the DIY factor. However, by making your own limoncello from one bottle of Everclear, you end up with more than two bottles worth. Pour that into cute little bottles and you have some great holiday gifts! Or, just keep it all and continue to make some fabulous desserts to share with family and friends.
- 1 750-milliliter bottle grain alcohol (try Everclear brand)
- 8 lemons, organic & pesticide-free
- 4 cups water
- 3 cups granulated sugar
- a big jar
- Initial preparation: Wash and dry lemons. Use a vegetable peeler to remove the skin. (Peeling from top to bottom works most easily.) Peel as thinly as possible to avoid removing the bitter white pith as well.
- Place peels in a large glass jar.
- Add alcohol, completely covering the peels. Cover jar; allow the peels to steep in the alcohol for 10 days and up to 3 weeks.
- Straining: After steeping, pour the alcohol through a strainer and into a large bowl. Press on the lemon peels to release any excess liquid, then discard peels.
- Syrup: In a large saucepan over low heat, combine water and sugar. Stir occasionally until the sugar dissolves. Remove from heat and allow to cool to room temperature. When syrup cools, combine it with the alcohol.
- Second straining: Place a wire mesh strainer over a large bowl, and line the strainer with a coffee filter or a couple layers of fine cheesecloth or a floursack towel. Slowly pour the limoncello through the strainer. You may need to replace the filter or rinse the cloth during this process.
- Bottling the goods: Use a filter-lined funnel to pour the limoncello into bottles. Seal and store in the freezer indefinitely.
SOURCE: Brown-Eyed Baker (she has loads of pics of the process)