Tuesday, June 21, 2011

Limoncello, day II

4 c white sugar (or 1 c white sugar + 5.5 c powdered sugar if you're low on white)
3 c water
jar of lovely yellow booze + tasty boozy lemon peels that's been sitting for a month and a half
coffee filters
the instructions page

Combine the sugar and water in a saucepan. Heat until boiling, and boil for 5 minutes. Let sit to cool, at least an hour or overnight. Mine was cloudy, as you can see, and I'm not sure whether or not that's a good thing.

Pour the limoncello through coffee filters into a large bowl. Dump out all of the lemon peels and put in a jar for safekeeping (cocktail garnishes? candied lemon peels? we shall see). Rinse out the now-empty jar. Pour the limoncello through more coffee filters back into the jar.

You should now have this:

Pour the simple syrup into the limoncello. You should now have this:

I think the denser syrup will sink to the bottom and separate. But maybe the alcohol will break down the sugars a bit and it will recombine? I'm curious to see what happens. Regardless, starting with a clear simple syrup may be the way to go.

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