Limoncello

This year my family decided, or to be more accurate, I decided to do homemade gifts for Christmas. Since most of us are broke, especially at this time of year, I figured our wallets could use a break and our imaginations could use a little dusting. As part of my homemade stocking stuffers for the adults in my family I decided to put lemons to work and make a really nice (if I do say so myself) honey limoncello.

I am also excited to say that this recipe is 100% local! The vodka is Hangar One, made at St. George Spirits in Alameda, the meyer lemons are from the Lake Merritt Farmer's market and the honey is from the Montclair farmer's market. Let me also say that had I not been so focused on Thanksgiving and running around like a crazy person I would have foraged for the lemons because lemon trees are literally everywhere. They are really one of the most welcome signs of winter here in the Bay Area. 

I adapted this recipe from a pretty standard Limoncello one and since I didn't want to use cane sugar (it is neither local nor has any health benefits) so I also borrowed a bit from this Ginger Honey Liqueur recipe. The result is a really smooth, not too sweet, lovely liqueur. And I know it's a bit too late to give this as a Christmas gift but there is just enough time to make this for New Year's so get to foraging, the lemons will thank you.


_______________________________________________

Local Honey Limoncello

11 meyer lemons

750 ml good quality vodka

14 oz mild flavored honey

16 oz water

Peel the lemons with a vegetable peeler. Remove the pith with a sharp paring knife (the pith will make the liqueur bitter if it's not removed). Pour the vodka into a large pitcher and add the lemon peel. Cover and store at room temperature for five days to a week.

Combine water and honey in a medium saucepan and heat until the honey dissolves and a thin syrup is made. Add honey simple syrup to pitcher of vodka and store in fridge overnight. Strain mixture and pour into cork topped bottles. Store in fridge or freezer.

Yields 48 oz